Build a breakfast bowl
A breakfast bowl is an easy place to use hazelnuts without changing your usual routine. Prepare oats, yoghurt or another favourite base, then finish with a small handful of chopped nuts and fruit. Adding the nuts at the table keeps their texture distinct, especially when the base was prepared the night before.
For overnight oats, stir the grains and liquid together in a covered container and refrigerate as usual. Pack the hazelnuts separately and add them in the morning. This small step prevents the nuts from becoming soft overnight and makes the breakfast easy to carry without sacrificing the contrast of crisp and creamy.
Try toast and warm grains
Sprinkle chopped hazelnuts over toast with a familiar topping such as sliced banana, stewed fruit or a thin layer of nut butter. Use a modest amount, since the nuts are there to add crunch, not to make the topping difficult to eat. A pinch of cinnamon can add warmth without requiring extra preparation.
For hot porridge, cook the grains fully, then top each bowl with hazelnuts and seasonal fruit. You can toast the nuts ahead in a dry pan over low heat, stirring until fragrant, then cool them before packing into a small jar. Avoid leaving them in a hot pan after switching off the burner.
Make a small batch and store it well
A homemade breakfast topping can combine chopped hazelnuts with plain oats, seeds and dried fruit. Keep the proportions flexible and leave out ingredients that do not suit your household. Store the mixture dry and add it to yoghurt, porridge or fruit shortly before eating for a quick weekday option.
Use a clean, dry spoon or hand when taking nuts from the pack, and close it promptly. Store in a cool, dry cupboard away from sunlight; refrigeration in a sealed container may be useful in a warm kitchen. Hazelnuts are a tree-nut allergen, so keep utensils and shared breakfast toppings separate where needed.
