I’m obsessed with Ferrero Rocher, but candy isn’t the smartest breakfast so I combined chocolate and hazelnut into a reasonably-nutritious breakfast item.
I always love eating baked oatmeal for breakfast because it’s super-convenient, filling and easy to meal prep ahead of time. I wouldn’t bother to eat breakfast if I didn’t have a reasonably-nutritious breakfast already prepped and waiting for me in the fridge.
You can reheat baked oatmeal but I usually don’t, because I don’t prefer to put a tremendous amount of effort into my breakfast each morning. It’s fine cold, straight from the fridge. This is a simple recipe and you don’t need to be too precise with it.
I tried Lily’s no-sugar-added chocolate chips and they were fine, but I didn’t love them. Feel free to use real chocolate chips with real sugar, but of course it will raise the calorie count.
Ferrero Rocher Baked Oatmeal
Ingredients
- 1½ cups unsweetened applesauce
- 1 egg
- ¼ cup liquid egg whites
- ⅓ cup unsweetened cocoa powder
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups milk of your choice
- 3 cups old fashioned rolled oats
- 4 ounces chocolate chips (no-sugar-added)
- ¾ cup chopped hazelnuts
Instructions
- Preheat oven to 375 °F. Spray a 9×13-inch casserole dish with nonstick spray.
- Whisk the eggs, egg white and applesauce together until the eggs are fully beaten and combined.
- Whisk in the cocoa powder, sugar, vanilla extract, baking powder and salt
- Stir in the milk
- Stir in the oats
- Stir in the chocolate chips and ½ cup of the hazelnuts
- Sprinkle the remaining ¼ cup hazelnuts on top
- Pop it in the oven for about 45 minutes, until a skewer or knife inserted into the center of the oatmeal comes out clean.
