Nutella Banana Porridge

What’s better than chocolate for breakfast!? Seriously tastes so decadent – it’s ‪‎sugar-free,‬ ‪‎dairy-free‬ and good for you! Comforting, rich Nutella chocolate porridge is the way to go.

Chocolate porridge isn’t something you really come across and I know it may take a while to ‘sell’ the idea of chocolate porridge to some people. I say don’t knock it until you have tried it! It takes a few minutes to whip up, fills you up till lunch and keeps those sweet tooth cravings satisfied.

I find the raw cacao powder gives so much more of a rich chocolate-y flavour than cocoa powder. I have used it so far in brownies, cake and porridge – even my family can taste the difference. Cacao is rich in minerals such as iron, magnesium, and calcium which all promote heart health and help in increasing energy levels.

I’ve also topped the bowl with Cacao nibs, which on the same page, are packed full of antioxidants and phytonutrients, which help the body fight damage caused by free radicals. The best thing is it’s unprocessed and super good for you. Amazing.

I’ve also used the popular cashew butter in this porridge recipe, which I find so delicious and compliments this recipe well; super creamy and naturally sweet. It’s also a great way to add a little more nutrition for healthier skin and hair into your regular porridge.

What also makes this recipe special is the hazelnut milk I’ve opted for, as opposed to almond milk since it is a Nutella porridge after all. The milk really does play a massive role in this recipe but you can go for any other milk of choice if you aren’t a fan of hazelnuts.

I hope you enjoy this healthy chocolate porridge recipe as much as I do! Start your day off right and give it a go!



Serves 2



1 cup of rolled oats

2 tbsp of raw cacao powder or chocolate protein powder

1 cup of hazelnut milk


2 tbsp of cacao nibs

1 tbsp of cashew butter (almond/peanut butter works too) mixed with 1 tbsp of water

1 tbsp of mixed nuts (I used sliced almonds and coconut flakes)

1 tablespoon of coconut oil

1 tbsp cacao powder

1 banana, sliced


To make the porridge, cook oats in the milk and cacao powder on a low heat, stirring constantly, until smooth and creaming (add more milk or some water if it begins to dry up).

For the toppings, melt the coconut oil and stir through the extra cacao powder to make a chocolate sauce.

To assemble, place the porridge in a bowl and top with cacao nibs, sliced banana, cashew (or almond/peanut) butter mix, extra nuts and chocolate sauce.

Serve and enjoy!

Sarah's Cookery

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