Vegan chocolate and hazelnut overnight oats with dates

Vegan chocolate and hazelnut overnight oats made with oats and a chocolate milk of soya drink, dates, cocoa and hazelnut butter, topped with banana and hazelnuts. A breakfast with 493 kcal.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 3 min
• Total time: 13 min
• Calories: 493 kcal per serving
• Protein: 16 g
• Fat: 21 g
• Carbs: 54 g

Ingredients

• 4 dates
• 250ml soya milk
• 30g hazelnut butter
• 100g rolled oats
• 15g hazelnuts
• 1 banana
• 15g cocoa powder
• 1 pinch of salt

Method

You’ll need: frying pan · blender · chopping board · knife

1. Stone the dates and blend them with the soya milk, cocoa powder, hazelnut butter and salt until smooth.
2. Stir the oats into the chocolate milk, divide between two glasses, cover and put them in the fridge overnight.
3. Roughly chop the hazelnuts and toast them in a dry frying pan for 3 minutes.
4. Slice the banana.
5. Top the oats with the banana slices and hazelnuts and serve.

Good to know

Tastes like chocolate hazelnut spread in a glass and is sweetened with dates and banana. The chocolate milk takes a minute to blend, and overnight it turns into a creamy breakfast.

Swaps

Hazelnut butter → almond butter. Soya milk → oat milk (contains little protein). Dates → 20 g maple syrup. Banana → pear.

Cooking tips

If the dates are dry, soak them in hot water for 10 minutes so they blend smoothly. Only slice the banana in the morning, otherwise it turns brown.

Storage

Keeps for 2 days in the fridge without the topping.

Allergens

Contains gluten (oats), soya and hazelnuts; no milk or egg. Suitable for children and in pregnancy.

Frequently asked questions

How long do chocolate and hazelnut overnight oats keep in the fridge?

Keeps for 2 days in the fridge without the topping.

Dairy-free recipes