Ferrero Rocher Baked Oats

If breakfast had a love language, this would be it: chocolate, hazelnut, and that deeply satisfying feeling of starting your day with something that tastes like dessert but still somehow has its life together. These Ferrero Rocher Baked Oats, created by @nourishwithnoa, take everything you love about a nostalgic chocolate hazelnut treat and turn it into a nourishing, make ahead breakfast you will actually look forward to waking up for.

At the heart of this recipe is Nu Harvest Choc Hazelnut Thrive Plant Protein, and it truly earns its place here. It brings a rich, velvety chocolate hazelnut flavour while delivering a high quality plant based protein boost to help keep you fuller for longer and support steady energy throughout the day. Paired with slow releasing oats, banana for natural sweetness, and yoghurt for creaminess and gut friendly benefits, this bake becomes a beautifully balanced way to fuel busy mornings without sacrificing flavour or joy.

What really makes this dish special is the experience. Warm baked oats straight from the oven, layered with creamy yoghurt and finished with a glossy cacao hazelnut topping that feels almost too indulgent to be breakfast, almost. It is meal prep friendly, fridge ready, and just as delicious eaten cold as it is warm, making it one of those recipes you will quietly rely on all week. Comforting, nourishing, and just a little bit playful, this is breakfast that genuinely feels like a treat.

HERE'S WHAT YOU WILL NEED

• 2 bananas
• 2 cups oats
• ½ cup Nu Harvest Choc Hazelnut Plant Protein
• ¼ cup hazelnuts, chopped
• 1 tsp baking powder
• 1.5 cups milk of choice
• ½ cup yoghurt

Toppings:

• 2 cups yoghurt
• 4 tbsp cacao powder
• 4 tbsp hot water
• 1-2 tsp maple syrup
• ¼ cup hazelnuts, chopped

HERE'S HOW TO MAKE IT

1. Preheat oven to 180°C (160°C fan-forced).
2. In an oven-safe baking dish, mix together bananas, oats, protein powder, chopped hazelnuts, baking powder, milk, and yoghurt until well combined.
3. Bake in the oven for 25-30 mins. Once ready, set aside to cool for 10 mins.
4. Once baked oats have cooled, top with yoghurt and spread evenly over baked oats.
   
5. In a bowl, whisk together cacao powder, water and maple syrup (if it is too thick, add 1 tsp hot water at a time, but be careful not to add too much liquid, so that it is a ganache-like consistency).
6. Pour over yoghurt layer and spread evenly with the back of a spoon. Top with chopped hazelnuts.
7. Slice into as many pieces as you desire and store in the fridge in an airtight container. Enjoy cold or microwave for 1 min to serve warm

If you are going to make this on repeat, the secret really comes down to one thing: a protein that actually tastes as good as it performs. Nu Harvest Choc Hazelnut Thrive Plant Protein brings that rich, dessert-like flavour while supporting your daily protein needs, helping you stay fuller for longer and feel more balanced through busy mornings. It blends seamlessly into this bake, turning a simple breakfast into something that feels indulgent, nourishing, and genuinely satisfying. To make it even better, you can use code CHENOA at checkout to save on your Nu Harvest order, because delicious fuel should also feel like a win ✨