In a medium saucepan, combine the quick oats or rolled oats, cocoa powder, and natural sweetener. Stir them together to ensure an even distribution of flavors.
Pour in the 1/2 cup of unsweetened almond milk and the hazelnut extract. Stir everything together until the ingredients are well mixed.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, or until the oats are tender and have absorbed most of the liquid.
If you prefer your oatmeal creamier, add the optional 1/4 cup of almond milk. Stir it in and let it cook for an additional minute.
Once the oatmeal reaches your desired consistency, transfer it to a bowl. Top with the crushed hazelnuts for an added crunch and extra flavor.
