These chocolate hazelnut overnight oats are the gluten-free breakfast of dreams
This week marked Coeliac Awareness Week here in Ireland, an event which seeks to raise awareness about Coeliac Disease.
Today, there are an estimated 50,000 people living with coeliac disease in Ireland today, and a further 400,000 who have not been diagnosed with Coeliac Disease, but who to a varying degree are intolerant or sensitive to gluten.
Coeliac disease is a condition where your immune system attacks your own tissues when you eat gluten, something which damages your gut (small intestine) so you are unable to take in nutrients. Coeliac disease can cause a range of symptoms, including diarrhoea, abdominal pain and bloating.
Luckily, more and more food and products are being made and people who are intolerant or sensitive to gluten are finding it increasingly easier to buy products that are safe for them to eat.
Some people with coeliac disease are also sensitive to the protein found in oats, but as luck would have it, Flahaven's gluten-free products have been certified by Coeliac Ireland, and this week, they has teamed up with Indy Power of The Little Green Spoon to create a delicious gluten-free breakfast recipe that will really help elevate your morning meal.
Chocolate Hazelnut Overnight Oats
Serves 2. Takes- 15 minutes
25g of hazelnuts
100g of Flahavan’s Gluten Free Irish Pure Oats
10g of cacao powder
250ml of nut or oat milk
20ml maple syrup
Optional: nut butter
Preheat the oven to 180’C. Spread the hazelnuts out on a roasting tray and roast for about 8 minutes until golden all over. When they’re cool enough to handle, finely chop them.
Add the oats, cacao powder and about 20g of the hazelnuts to a large bowl and mix well.
Pour in the oat milk and maple syrup and mix well.
Divide the mixture into your two jars or bowls. Top with the last of the hazelnuts. Cover and place in the fridge overnight.
Serve as is or with some nut butter on top.