Snowy Hazelnut Drizzle Oatmeal (Print Version)

Creamy oatmeal topped with toasted hazelnuts, raisins, and a smooth hazelnut-chocolate drizzle.

# List of Ingredients:

→ Oatmeal Base

01 - 1 cup old-fashioned rolled oats
02 - 2 cups milk (dairy or unsweetened plant-based)
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup raisins
07 - 2 tablespoons maple syrup or honey, plus extra for serving (optional)

→ Hazelnut Topping

08 - 1/3 cup toasted hazelnuts, roughly chopped
09 - 2 tablespoons chocolate-hazelnut spread (e.g., Nutella)
10 - 1 tablespoon milk (dairy or plant-based)

# Step-by-step Instructions:

01 - In a medium saucepan, mix oats, milk, salt, cinnamon, nutmeg, and raisins.
02 - Bring mixture to a gentle simmer over medium heat, stirring occasionally.
03 - Reduce heat to low and cook, stirring frequently, until oats are creamy and tender, about 10 to 12 minutes.
04 - Stir in maple syrup or honey and adjust sweetness to preference.
05 - While oats cook, place chocolate-hazelnut spread and 1 tablespoon milk in a microwave-safe bowl; microwave in 10-second intervals, stirring between, until just melted and pourable.
06 - Divide oatmeal evenly between two bowls; top each with toasted hazelnuts, then drizzle with the melted chocolate-hazelnut mixture.
07 - Serve immediately, offering extra maple syrup or honey if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like you spent the whole morning fussing over it.
  • The hazelnut drizzle transforms plain oatmeal into something that feels indulgent without any complicated techniques.
  • Raisins plump up as the oatmeal cooks, creating these little bursts of sweetness that keep things interesting.
02 -
  • If your oatmeal seems too thick when it's done, a splash more milk will loosen it up; it's much easier to add liquid than to thicken something already overcooked.
  • Toasting hazelnuts yourself (or using already-toasted ones) is the one non-negotiable step—raw hazelnuts taste astringent and will disappoint you.
  • The chocolate-hazelnut spread needs that little bit of milk to become drizzleable; trying to use it straight from the jar will give you a chunky mess.
03 -
  • Make the hazelnut drizzle first while the oatmeal finishes cooking, so both are ready at the same time and still warm.
  • If you're cooking for just yourself, this recipe halves easily, though making the full batch and having leftovers for tomorrow is never a bad idea.
  • Store-bought toasted hazelnuts save time, but if you're toasting your own, watch them carefully—they go from perfect to burnt in about two minutes.

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