Recipe: Hazelnut & Banana Overnight Oats

It's about time for a new breakfast recipe on The Honest Project so here it is; hazelnut and banana overnight oats. As usual this recipe takes no time at all to make and as it's made the evening before, it saves valuable time in the morning. What's not to love about a homemade breakfast that doesn't require you to get up at the crack of dawn. This is really tasty and if you like nutella, I think you will love this.

I made a jar of homemade hazelnut butter yesterday and it was this ingredient that inspired this recipe. If you prefer cashew, peanut or almond butter to hazelnut butter just use one of those instead. However, if you want that nutalla like taste, hazelnut butter works best. I think lots of you probably buy ready made nut butters and I do myself alot of time. However, if you want to try making your own, it's really easy. To make a small jar of hazelnut butter, roast 2 cups of hazelnuts in the oven at a medium heat for 15 minutes. Remove them from the oven and wrap them in a clean towel and let them sit for five minutes. Next, rub the hazelnuts while they are still wrapped in the towel to remove the skins. Place the hazelnuts in a high speed blender and blend for one minute intervals, using a spatula to clean down the sides of the blender in between blends. At first the nuts grind down into ground nuts, but as you continue to blend, the nut oil is released and the nuts form into a nut butter. This takes around six to seven one minute blends in my blender. It may take longer depending on the strenght of your blender. Once the nuts have formed into a butter, add a pinch of salt and give it one last blend. Store in a glass airtight jar.

Back to today's recipe; these oats are made the evening before to allow the oats to soak up the nut milk and other ingredients. I made this jar of oats last night and it took me less than five minutes. This recipe makes one portion. However, you can make several portions at once as it will keep in the fridge for around three days. In fact, one of the best tips for sticking to a healthy diet is to do meal prep in advance. A few meals prepped in advance saves the day on days when work, family and other commitments soak up your time and you just don't have the time or inclination to cook. This is a great breakfast to prep in advance. Double or triple up the recipe, and make three mornings' breakfasts in one go.

If I am eating this dish the very next day after making it, I just leave it out on the countertop as I don't like my breakfast to be too cold. If I am making a few portions, I refridgerate the ones for later in the week and just take them out of the fridge the night before I want to eat them.


1/2 cup of oats

1/2 cup of nut milk

2 tbsp of hazelnut butter

1 tbsp of milled hemp seed

1 banana

1 tsp of vanilla extract

Pinch of sea salt

To serve (optional):

Raw cacao nibs

Chopped hazelnuts

Hazelnut butter

Nut milk


1. Mash the banana in a large bowl. The riper the banana is, the sweeter this dish is.

2. Add the other ingredients to the bowl and mix well to combine. Pour into a glass jar and leave overnight.

3. To serve, top up with almond milk and sprinkle some cacao nibs, chopped hazelnuts and a swirl of hazelnut butter on top.

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