What’s this!?!? An overnight oats dish for those of us who share a love and devotion to all things chocolate & hazelnut is what. Some of us know this combination as Nutella. However with all due respect to that addictive spread, it is sugar laden beyond the point of reason, plus is not exactly discerning when it comes to hydrogenated oils. In other words, it is exceptionally delicious frosting. Generally speaking, not exactly acceptable for our internal plumbing or our waistlines!
There are some chocolate/hazelnut spreads on the market with little added sugar and no hydrogenated oils. However, once opened they must be refrigerated, which can result in carving out chips vs spooning out spread.
Honestly, the combination under discussion here is the most tasty and best enjoyed in its essential form – just chocolate (dark chocolate, with a high cocoa percentage) and roasted hazelnuts.
In this dish, the chocolate is responsible for all the sweetening – there is no sugar added to the oats. The bananas also contribute some sweetness, plus of course add valuable potassium to the meal. With these and the hazelnuts, this bowl of steel cuts is going to fuel a major endurance workout or power you to a late lunch. This is not to say it’s unhealthy, only that it will be filling. You can make it look more decadent via the presentation!
Here’s how to make:
Total Time: Overnight/7-8 hours
Hands On Time: 15 minutes
Special Equipment: Cookie sheet
Makes 3-4 Servings
– 1 Cup Steel Cut Oats (the bulk bin at Whole Foods or the John McCann’s Steel Cut Irish Oatmeal brand have both worked well)
– 1 Tsp Butter
– 3 Cups Water
– Pinch Salt
– 1 & 1/2 Tsp Cinnamon, Divided
– 1/8th – 1/4th Chopped Dark Chocolate or Dark Chocolate Chips with over 50% cocoa content *Per Serving*
– 1/8th – 1/4th Chopped Roasted Hazelnuts *Per Serving*
– 1/2 – 1 Banana, depending on size *Per Serving*
Phase One: The Night Before Make-ahead: The Oats, Roasted Hazelnuts & Chopped Dark Chocolate
– Melt 1 teaspoon of butter over medium heat in a 2 quart (minimum) pot.
– Add the cup of oats and stir to toast/until the butter is throughly absorbed, 3-5 minutes.
– Add three cups water and bring to a boil.
– Add the pinch of salt, stir, and turn off heat.
– Cover, and leave on the burner till morning!
– Preheat oven to 350 Degrees F.
– The dish does best with 1/8th – 1/4th of a cup per serving, so at a minimum roast as many as needed for the number of servings you’re planning for, or roast a larger batch to have them on hand for awhile.
– Spread the raw hazelnuts (which can be sourced most economically from bulk bins, I get them at Whole Foods) on a non-stick cookie sheet or a baking sheet covered with parchment paper.
– Roast at 350 for 17 – 20 minutes.
– Remove and allow to completely cool. Then, using a flat hand roll them back and forth on the sheet. The skins will come off very easily.
– Chop to the texture you like and store in a sealed container.
The Dark Chocolate:
– If using a bar, chop the chocolate finely so it will integrate evenly into the oats. Store the chopped chocolate in a sealed container.
Phase Two: Morning Prep
– Turn the burner with the oats to low heat. Uncover the pot, and give the oats a stir.
– Add the teaspoon of cinnamon and continue to stir intermittently as the oats heat up. Add a splash of milk or almond milk for a little creaminess.
– Once the oats are heated through, place in serving bowls and top with the hazelnuts, dark chocolate and banana.
Sprinkle with a little more cinnamon & dig in!