Courtesy of RICARDO Magazine.
With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the oats, hazelnuts and almonds. With a spatula, stir in the hazelnut spread and butter. Stir until the chocolate mixture is well incorporated. Spread the cereal mixture on the baking sheet. Bake for 20 minutes, stirring twice during cooking. Let cool completely on the baking sheet.
Keep in a sealable container.
Delicious on a fruit salad, with milk for your breakfast or as a yogurt topping.