Nutella Baked Oatmeal: Dessert for BreakfastOle & Shaina Olmanson
Nutella, the chocolate hazelnut spread that’s finally here. I remember my first exposure came in high school, carried here by foreign exchange students. Then my local grocer, who had a fantastic selection for a small chain, started carrying it, and before I knew it, sometime between then and now, Nutella has become the “in” thing to eat.
We love our Nutella here at Babble, and when I received a jar of it at BlogHer Food, I knew exactly what I was going to make. Oatmeal is perfect for cool mornings, when the sun hasn’t yet showed its face, and it can be delightfully easy when you mix it all together and let it bake while you sign daily planners, pack lunches, brush hair and direct your children through their daily routines. With a bit of cream over the top, this Nutella baked oatmeal is a favorite in our house. I mean, after all, who doesn’t like a bowl of warm chocolate for breakfast? It makes you feel like you’re getting away with dessert for breakfast.
Nutella Baked Oatmeal
3 cups rolled oats
1 cup milk
3/4 cup Nutella
2 tablespoons ground flax or chia seed
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sliced almonds or other nuts or seeds
Preheat oven to 350 degrees F. Mix together oats, milk, Nutella, eggs, ground flax, baking powder, vanilla and salt until incorporated. Stir in almonds. Smooth evenly in a greased 8″ baking pan and bake at 350 degrees F for 20 minutes until center bounces back when touched.
Serve warm with cream or an extra dollop of Nutella.