Overnight Oats with Coconut
1 hr 20 min
Practically makes itself while you sleep — creamy oats with coconut and blueberries ready to grab straight from the fridge in the morning.
breakfasteasyno-cook
Homemade nut spread that's way better than anything from a jar. Incredible on toast with banana and a drizzle of honey.
Instructions
- 1
Spread the hazelnuts on a baking tray, with or without parchment paper. Toast them in the middle of the oven at 175 °C for about 10 minutes — keep an eye on them so they don't burn.
- 2
Let the hazelnuts cool down a bit, then rub off any loose skins.
- 3
Once they're completely cool, add the hazelnuts, coconut oil, brown sugar, and salt to a blender. Blitz until you get a sticky, thick paste. The longer you run it, the more liquid and smooth it gets — your call.
- 4
Spread the nut butter on the slices of wholegrain bread, then top with banana slices and chopped hazelnuts. A drizzle of honey on top is really good too.
Per average serving
2.5k
Calories
kcal
66.9
Protein
g
191
Carbs
g
184.7
Fat
g
42.4g
Fiber
77.5g
Sugar
1569mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
2.5k
Calories
kcal
66.9
Protein
g
191
Carbs
g
184.7
Fat
g
42.4g
Fiber
77.5g
Sugar
1569mg
Sodium
Tips from the kitchen
- Watch the hazelnuts closely in the last two minutes of toasting. They go from golden to burnt faster than you'd expect, and burnt hazelnuts will make the whole butter taste bitter.
- Don't rush the blending. It takes a few minutes before the nuts release their oils and the paste starts to loosen up. Stop too early and you'll get a dry, crumbly texture instead of something spreadable.
- Make sure the hazelnuts are fully cool before blending. Warm nuts in a blender can cause condensation inside the jar, which messes with the texture.
- You don't need to get every last bit of skin off in step 2. A little skin left on is fine and adds a slightly deeper flavour. Just rub off what comes off easily.
Ways to vary it
- Swap the coconut oil for a neutral vegetable oil if you'd rather not have any coconut flavour coming through. The texture will be about the same.
- The toast and banana topping is just one way to use this. The butter works well stirred into porridge, spread on rice cakes, or eaten straight from the jar with a spoon.
- You can leave out the brown sugar entirely if you prefer something less sweet. The hazelnuts have enough natural flavour to carry it on their own.
Storage & leftovers
The hazelnut butter keeps in a sealed jar in the fridge for up to two weeks. It will firm up when cold, so just let it sit at room temperature for ten minutes before spreading. No need to freeze it.
What to serve with it
A strong coffee or a flat white goes well alongside this for breakfast. For kids, a small glass of cold milk works nicely.
UC
By Untrained ChefPublished 25 July 2026
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