In a pan, dry roast the oats for 2-3 minutes and grind to a smooth powder along with 2 tbsp roasted hazelnuts. Keep aside

Then add the grounded oat and hazelnuts along with a pinch of salt on a low flame. stir continuously, until the pudding thickens (it takes approx 5-7 mins).

Finally add the butter and vanilla extract. Mix well until the butter melts and turn off the flame.If there are any lumps in your pudding, straining it through a fine mesh sieve or it blend to a smooth pudding.

Once the pudding cools down, transfer it to serving bowl and refrigerate for 2 hours. Garnish with some chocolate shaving and chopped hazelnuts before serving.