chocolate hazelnut oats

This one is tasty, easy and guaranteed to keep you full until lunch. I love that you can switch up the toppings to create all sorts of flavour combinations or just enjoy it as it is.

I’ve used a raw-tella in this recipe which I had in the cupboard. If you don’t have any you could make your own, Deliciously Ella and Honestly Healthy both have their own recipes. I would just take out the sweetener from your recipe or don’t add the maple syrup to your porridge. Alternatively, if you want to be a little indulgent and are not dairy free you could stir in some Nutella! Breakfast goals!

Here’s the recipe for your morning goodness;


  • 40g oats
  • 5g/1tsp cacao powder
  • 1 large tsp of raw nutella
  • 1tsp maple syrup (if using a sweetened nutella or the branded kind remove this for your recipe)
  • 80ml almond milk (sweetened or unsweetened)
  • 40ml water


  • Banana
  • Frozen raspberries
  • 1 tsp maple syrup
  • Cacao nibs

What you need to do;

Combine all your porridge ingredients in a microwave safe bowl and mix well to ensure the raw-tella doesn’t clump. 

Put the bowl into the microwave for 2 minutes and stir once complete. If your porridge is thick, add a spoonful of water at a time until you reach your desired consistency.

To make the compote simple place your frozen raspberries (as many as you like but i used around 50g) in a saucepan on a medium heat. Add your maple syrup and simmer until soft and macerated. Make sure to stir regularly. Remove from the heat and pour onto your porridge along with the sliced banana and cacao nibs. Easy! 

You could also make this porridge recipe over night. Put in jar and leave in the fridge. In the morning either warm up and add a little extra water or enjoy cold with you favourite toppings. I recommend trying toasted hazelnuts and dark chocolate shavings. 

Calorie breakdown (not including toppings); calories 299, protein 9g, carbohydrates 36g, fat 12g, fiber 6g and sugar 9g. 


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