Overnight Oats with Tangerine and Hazelnuts

Recipe from Lily Moore
Overnight Oats with Tangerine and Hazelnuts
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.


  • Small oat flakes
    2,8 oz
  • Hazelnut milk
    8,1 fl. oz
  • Ceylon cinnamon powder
    1 tsp
  • Ground vanilla
    1 pinch
  • Tangerine
    1 piece
  • Hazelnuts
    2 tbsp
  • Nut butter
    2 tbsp

Nutrition facts per serving

  • Calories

    151 kcal

  • Protein

    6.3 g

  • Fat

    3.8 g

  • Carbohydrates

    26.6 g


  • 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.


  • You can decorate your overnight oats with other fruits and berries.

  • You can use almond, soy or coconut milk instead of oat milk.

Bon Appetit!

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