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Nutella porridge

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Adjust Servings:
1 tbsp hazelnuts
2 medjool dates, pitted and finely chopped
60g rolled porridge oats
1/2 tbsp cocoa powder, plus extra for dusting
1/2 tsp cacao nibs
150ml semi-skimmed milk
150ml water
1/2 banana, sliced

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Nutella porridge

Inspired by the popular breakfast spread, my chocolate and hazelnut porridge is free of added sugar and naturally sweetened with medjool dates and sliced banana. The addition of cacao nibs and cocoa powder makes it taste a lot naughtier than it is!

    • 15 Mins
    • Serves 1
    • Easy


    • TO SERVE


    1. Spread the hazelnuts out on a small baking tray lined with baking parchment. Roast in a preheated oven at 200C for 10-12 minutes, tossing halfway through, until nicely coloured.

    2. Place the medjool dates in a small saucepan and add a splash of boiling water. Cook over a low heat, stirring occasionally, until the dates have broken down into a thick purée.

    3. Add the porridge oats with the cocoa powder, cacao nibs and pinch of salt, then stir in the milk and water until well combined.

    4. Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

    5. Loosen with extra milk, if desired, and pour into a cereal bowl. Roughly chop the hazelnuts and scatter over the top with the sliced banana and a dusting of cocoa powder, if desired.

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