Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 75 g oat flakes, crunchy
- 50 g hazelnuts
- 4 teaspoons cocoa, organic instant cocoa with cane sugar, Fairtrade
- 200 ml milk, organic, low in fat
Print Recipe
Pin Recipe Instructions
- Put the wholegrain oat flakes in a bowl. Roast the hazelnuts dry in a small pan over medium heat, stirring occasionally. Allow to cool and coarsely chop in a lightning chopper. Usually it is enough to press the button three times.
- Add the ground hazelnuts to the wholegrain oat flakes. Add the cocoa, mix everything and pour organic milk on top. Stir until the cocoa has dissolved.
- You can grind and use the hazelnuts without roasting them. This creates a different taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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