Lemon & Hazelnut Baked Oatmeal

 

This oatmeal is based off my 18th birthday cake; Lemon sponge with Chocolate Praline filling. Basically lemon base with a homemade extra simple chocolate hazelnut filling.

 

Yes, it's an odd combo. When I first ordered it a few months before my B-day last year I was unsure it would work. But Goddamn did it.

 

I made my own filling with hazelnut butter and chocolate, but you could easily use Nutella, homemade Nutella or a cheaper own brand chocolate hazelnut spread. But I would spring for the good stuff. Or better yet, make the good stuff. So it's far better for you.

 

 Lemon Hazelnut Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1 1/2 TBSP Flaked or Whole Almonds (Or 1 TBSP Ground Almonds)

1/2 Tsp Lemon Zest

1-2 Tsp Maple Syrup or Sweetener of Choice

1/4 Cup/60ml Milk of Choice

 

Filling:

2 TBSP Hazelnut Butter

20-30g Chocolate, I used Dark

 

Optional: Extra Chocolate for drizzle and Roasted Hazelnuts, roughly chopped

Method:

1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.

2. Grind up 1 TBSP of oats to a flour with the almonds (If not using already ground almonds in which case just gring the oats). Mix the oat flour, ground almonds, remaining oats, baking powder and salt. Add the lemon and sweetener, then the milk till the oats are wet but not sloppy. Adjust the sweetener to taste. Pour into your dish and bake for 17-20 minutes till firm.

3. Melt the Chocolate and mix into your hazelnut butter. Depending on how runny your butter is add the chocolate slowly, adding to much will make it to runny. I add about 30g of chocolate in and it was like a thick sauce. You can place it in the fridge for a few minutes to thicken up a bit.

4. Invert your oatmeal onto a plate. Scoop out a rounded well in the center of your oatmeal. You want to do this whilst it's still really warm so that it melts your filling. Pour in your filling, top with hazelnuts, melt your chocolate and drizzle over. Enjoy!