Total Cooking Time: 15 minutes
70g rolled oats
3 cups of your preferred milk (we used semi-skimmed)
1 tsp ground cinnamon
1 tablespoon honey
8 crushed hazelnuts (we used a mortar and pestle)
Handful of dried cranberries
1 tablespoon cacao nibs
2 tablespoons sunflower seeds
2 tablespoons hazelnut butter (we did our own)
pinch of salt
See how you can make your own homemade nut butter
Put 70g of rolled oats into a cold saucepan on low heat, pour 2 cups of milk, add the cranberries and sprinkle a pinch of salt
Simmer for around 5 minutes until you see a thick mixture. (TIP: If you see the mixture bubbling, remove the saucepan from the heat until it stops)
Add the cinnamon, honey and the remaining cup of milk.
Continue to simmer for about 2 mins.
Pour the mixture in two plates, add the nut butter and sprinkle with sunflower seeds, crushed hazelnuts and cacao nibs.