A lovely combination of creamy, overnight soaked oats in hazelnut milk, topped with a few chopped Brazil nuts, a spoonful of smooth almond butter and some juicy pieces of orange, kiwi fruit and blueberries.  A filling a refreshing dish which offers about 18g of plant-based protein to start your day with complex carbohydrates which will release energy slowly through the morning and keep you feeling satisfied until lunch.

I soaked my oats in lots of plain water and a dash of apple cider vinegar as I believe it helps to break down the phytic acid. I then rinse the oats under running cold water in a sieve, return the oats to a pan and add a dash of hazelnut milk.  In Winter, I gently heat the oats until warm and in Summer I eat cold straight after adding the hazelnut milk.  I think the heat adds further to breaking down the phytic acid and the acidity from the apple cider vinegar helps too.  Preparing the oats in this way has enabled me to eat oats without experiencing gas or bloating which I get if I eat raw oats as muesli for example, but it’s up to you how you prepare them depending on your digestion.

Oats, Chopped Brazils, Almond Butter, Orange, Kiwi & Blueberries

The Balanced Kitchen
Prep Time 5 mins
overnight soaking 6 hrs
Total Time 6 hrs 5 mins
Course Breakfast
Cuisine English
Servings 1 serving


  • 2/3 cup jumbo oats
  • 1 tbsp almond butter
  • 2 Brazil nuts chopped
  • 1 cup blueberries washed
  • 1 orange peeled, chopped
  • 1 kiwi fruit washed, chopped
  • 1 dash hazelnut milk
  • 1 tbsp cacao nibs


  • Place the oats in a bowl, cover with water and a dash of apple cider vinegar and leave to soak overnight. The next morning, rinse the oats under running, cold water for a few moments. Add the oats to a serving bowl, pour on a dash of hazelnut milk and then top with the remaining ingredients before serving.
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