Chocolate Ricotta Breakfast Oats
These chocolate ricotta breakfast oats are healthy yet indulgent, the perfect breakfast to prepare the night before and enjoy in the morning.
Equipment
- 2 jars
- 1 knife
- 1 chopping board
- 2 tablespoons
- 1 bowl
Ingredients
- 80 gr oats
- 6 tbsp ricotta
- 500 ml regular milk, or your favourite
- 1 pinch salt
- 2 tbsp Belmorso Chocolate Hazelnut Protein Cream
- 2 pears
Instructions
- Wash, peel (or not) and chop the pears.
- Mix the oats, milk and ricotta in your bowl.
- Add the pinch of salt and mix.
- Fold in the chopped pears. You can leave some for topping the oats jars.
- Divide the oat mixture between the two jars, or multiple ones, if you are making smaller portions. Ours are extra large portions, so you could easily make 3 or 4 smaller jars.
- Add 1 tablespoon Belmorso Chocolate Hazelnut Protein Spread to each jar. You might want to reduce that to half if you are doing smaller portions.
- Mix well until the oats turn chocolaty brown.
- Sprinkle some salt on top.
- Add the extra chopped pears (optional).
- Cover the jars with a lid and refrigerate overnight.
