Overnight oats with tangerine and hazelnuts

Recipe from Lily Moore

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Cooking time: 20 min

Servings 2

Here is another variation of oatmeal for the night with the addition of an exotic fruit — tangerine, which gives the dish a pleasant sour taste.

The night before, mix oat flakes with hazelnut milk, cinnamon and vanilla in a bowl. Divide into two glasses and refrigerate overnight or at least 30 minutes.
The next morning, peel the tangerines so that the white skin is also removed.
Coarsely chop the hazelnuts and fry them in a skillet over medium heat for 2-3 minutes. Decorate the overnight oats with tangerines, hazelnuts, nut butter, and remaining cinnamon.