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Hazelnut-chocolate oatmeal with strawberries and cream

Hazelnut-chocolate oatmeal with strawberries and cream
Robert Gauthier / Los Angeles Times

Do a Google search for "Nutella," the Italian hazelnut-chocolate spread that comes in a squat jar like peanut butter and is often found right next to it in grocery aisles, and you'll get about 5 million results. Which is about ... Read more

Total time: 20 minutes | Serves 4
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup rolled oats (not quick-cook)
  • 2 cups water
  • 1/4 teaspoon vanilla
  • Pinch of sugar, unless using store-bought Nutella
  • Pinch of salt
  • 1/3 cup hazelnut-chocolate spread (or Nutella)
  • 1/2 cup hulled, sliced strawberries
  • 1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up
  • 4 teaspoons shaved dark chocolate

Step 1In a blender, in a food processor or by hand, whip the cream until it begins to thicken. Stir in the milk to thin as desired, the mixture should be light with the consistency of heavy cream. Set aside.

Step 2In a small heavy-bottom saucepan, combine the oats, water, vanilla, sugar and salt. Cover and bring to a boil, then turn the heat to low and simmer, uncovered and stirring occasionally until the oatmeal is creamy, about 3 minutes. Stir in the hazelnut-chocolate spread until thoroughly combined. This makes about 2 cups of oatmeal.

Step 3Divide the oatmeal among bowls, sprinkle the strawberries over the top, followed by a little cream, hazelnuts and shaved chocolate. Serve any remaining cream in a pitcher alongside the oatmeal.

Note: If good strawberries aren't available, substitute bananas or other seasonal fruit.


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