The blog has been completely abandoned for quite some time now and here I am, suddenly showing up again on the morning before Christmas. Well it has been very chaotic over here. Christian and I finally moved in together and we wanted to make sure everything is as perfect as possible. So we decided to repaint all of the walls, get rid of some of the old furniture, hang new lamps and get everything in a nice order.
All of that is already a lot of work, but what I didn’t expect is just how much books I own. It’s insane, there must be a thousand. Hundreds were stuffed in a small shelf in my room, and then there is the same amount in the basement – I thought! When we moved some furniture down there we discovered even more boxes with more books! It’s a Christmas miracle… haha. Now we have a much bigger book shelf and it’s already full from top to bottom. I think I need another apartment just for books. I need a library. That’s what I wish for this christmas, my own library and more books (and a massage therapist to heal my aching back).
So I completely opted out of christmas recipes and blogger holiday spirit and I’m sorry. But today’s still time, shops are still open for a few hours and I provide you with a lovely Christmas morning breakfast. It has everything you could ever wish for – it’s hot, sweet, fruity and rich of flavour. The Gingerbread Hazelnut Butter of course is Christmas through and through and can be used in smoothies, any kind of oatmeal, as bread spread, on pancakes, etc etc… you see where I’m going. I personally am also the biggest fan of the banana-cherry-combination and baking the oatmeal brings out all of the best flavours. Top the Baked Oatmeal with more of the Gingerbread Hazelnut Butter and let it melt onto your spoon.
300 gram hazelnuts (I use them with skin)
1 tablespoon gingerbread spices
Agave syrup (optional)
1. Roast the Hazelnuts in the preheated oven at 200°C for 15 minutes.
2. Add the gingerbread spice as long as they’re still hot and stir until they are evenly coated. Let them cool off for 10 minutes.
3. Transfer the nuts to a blender or food processor and mix until a shiny liquid butter develops.
Note: Without any additional sweetener, the butter is slightly bitter but already delicious. I like it that way, but if you have a rather sweet tooth I recommend you to add the agave (or something similar).
100 gram rolled oats
1 large ripe banana
80 gram cherries (I used frozen, can be canned)
1 handful walnuts, crushed
150 milliliter almond milk
2 tablespoon gingerbread hazelnut butter
1 tablespoon maple syrup
1. Start by preheating the oven to 200°C.
2. Add the oats to a medium sized bowl, cover with hot water and let them soak for five minutes.
3. Cut the banana in thin chunks and add 2/3 of it to the oats, keep the rest for topping. Also add the cherries, walnuts, almond milk, hazelnut butter and maple syrup and stir.
4. Transfer to two small or one bigger baking dish and top with the remaining banana.
5. Bake for 20 minutes until the top is lightly browned.
6. Top with some more gingerbread hazelnut butter and enjoy!