Breakfast Recipe Yeast Free Nutella porridge Michael Catling6 June 2025099 views Inspired by my fiancée’s love of Nutella, this chocolate and hazelnut porridge feels like a naughty treat, but will fill you up with good fats and fibre. Porridge often suffers from its reputation as a slightly boring alternative to sugar-laden cereals and granola. Made using just oats and water, it can leave you feeling unfulfilled and with a serious amount of food envy when your partner is slathering Nutella on a mountain of toast or pancakes. But not my version. Here, I’ve taken your morning bowl of porridge to the next level and mimicked the flavours of Nutella with toasted hazelnuts, cocoa powder and a seriously indulgent date syrup. Kids and adults will love it. How To Make Nutella Porridge Chef Catling’s recipe notes Recipe: Nutella porridge Frequently asked questions Tips & Notes To Know Add a pinch of salt to your porridge: It seems so minuscule, but doing so makes a big difference and enhances the chocolate and banana flavours. Swirl in some Nutella: For an extra dose of decadence, stir in a teaspoon just before serving. Those melty pockets of chocolate are to be savoured. Toast the hazelnuts: Raw nuts are mild, bitter and boring. Toasting them intensifies their sweetness, reduces the bitterness and makes them extra crunchy. Nutella porridge Pin Print Ingredients 1 tbsp hazelnuts2 medjool dates, pitted and finely chopped60g rolled porridge oats1/2 tbsp cocoa powder, plus extra for dusting1/2 tsp cacao nibs180ml semi-skimmed milk180ml water To serve1/2 banana, sliced Instructions Step 1Preheat the oven to 200C. Spread the hazelnuts out on a small baking tray lined with baking parchment. Roast in the oven for 10-12 minutes, tossing halfway through, until nicely coloured. Step 2Place 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. Step 3Add the porridge oats with the cocoa powder and cacao nibs, then stir in the milk and water until well combined. Step 4Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and cook the porridge for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan. Step 5Loosen with extra milk, if desired, and pour the Nutella porridge 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. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Kind Of Oats Should I Use For My Porridge? Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency. Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats. What Are Cacao Nibs? Cacao nibs are unsweetened, tiny pieces of crushed cacao seeds. They are crunchy, bitter and rich, so a little goes a long way. Cacao is also thought to be the food with the highest source of magnesium. What Are Medjool Dates? Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness. Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irrestibile caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence. How Do I Make Nutella Porridge Dairy Free? Substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.