Breakfast Recipes With Nutella – Happy World Chocolate Day!

World Chocolate Day just got a lot more fun with these delicious new breakfast recipes with Nutella® + Cocoa with double the cocoa content.

To celebrate, Nutella®+ Cocoa have created three NEW delicious recipes for you to try at home; Nutella®+ Cocoa Banana Oat Cups, Nutella®+ Cocoa Porridge Arancini and Nutella®+ Cocoa Date & Hazelnut Breakfast Buns.

Nutella®+ Cocoa has double the cocoa content and offers a richer and more intense flavour, while still delivering the same high-quality experience and taste you expect from classic Nutella.

Nutella fans can enjoy Nutella +Cocoa with one heaped teaspoon, adding the perfect tasty topping to any breakfast.

Breakfast Nutella +Cocoa Porridge Arancini

Prep time: 15 minutes

Cooking time: 15 minutes

Makes: 15 arancini (serves 5 –3 per portion)

Ingredients

• 250g rolled oats
• 50g ground almonds
• 40g unsweetened apple sauce
• 50ml unsweetened oat milk
• 70g Nutella +cocoa – 1 heaped tsp of Nutella (15g) per portion (3 Arancini = 1 portion)
• 50g toasted chopped hazelnuts

To serve

• 100g 0% Greek yoghurt
• 3 peaches, stoned removed and sliced

Method

1. Add the oats, almonds, apple sauce and oat milk to a saucepan and heat gently for 3-4 minutes until oats have softened, remove from the heat and allow to cool.
2. When the oat mix is cool enough to handle, take walnut size pieces and flatten slightly. Place a small amount of Nutella +cocoa (3g to 5g) in the centre of each and carefully roll to encase the soft filling.
3. Roll each ball in the toasted chopped hazelnuts.
4. Serve with 0% Greek yogurt and sliced peaches

Nutella +Cocoa Date & Hazelnut Breakfast Buns

Prep time: 20 minutes

Cooking time: 25-30 minutes

Makes: 8 (serves 4 – 2 buns per person)

Skill level: Easy

Ingredients

• 1 x 320g ready rolled puff pastry
• 100g chopped dates
• 1 tbsp water
• 40g pecans, roughly chopped
• 60g Nutella + Cocoa – 1 heaped tsp of Nutella (15g) per portion (7.5g per bun)

To serve

• 2 clementines per portion
• 50g fat free fromage frais per portion

Method

1. Preheat the oven to 350c/fan 180f.
2. Line a baking sheet with a piece of parchment paper.
3. Unroll the pastry onto the lined baking sheet.
4. Place the dates in a food processor with the water and process until a smooth paste.
5. Using a spatula spread the date paste all over the surface of the pastry, leaving a 2cm border on all sides of the puff pastry.  
6. Sprinkle evenly with half of the pecans.
7. Starting with the shortest edge closest to you, tightly roll the pastry up and away from you, encasing the filling.  Trim 1 cm slice from each end and discard.
8. With a large knife slice the roll in to 8 equal pieces and place cut side up spaced apart on the baking sheet.
9. Bake the buns for 18-20 minutes until golden brown and crisp, remove from the oven and leave to cool on a wire rack.
10. When cool drizzle the top of each bun with the Nutella +cocoa, sprinkle the remaining pecans and serve with clementine’s and fat free fromage frais.

Nutella +Cocoa Banana Oat Cups

Prep time: 10 minutes

Cooking time: 15 minutes

Makes: 12 oat cups(serves 6 – 2 cakes per person)

Ingredients

• 2-3 pumps of Fry light cooking spray
• 4 ripe bananas
• 2 medium eggs
• 1tsp baking powder
• ½ tsp ground cinnamon
• 350ml oat milk or skimmed milk
• 360g porridge oats
• 90g Nutella + Cocoa – 1 heaped tsp of Nutella (15g) per portion (7.5g per cake)
• 65g blueberries

To serve

• 150ml glass of orange juice or skinny latte and a chopped apple.

Method

1. Preheat the oven to 180C/ 160F
2. Lightly spray a 12-hole muffin tin with fry light cooking spray.
3. Use a fork to mash 2 bananas in a large bowl. Stir in the eggs, baking powder and cinnamon and once well combined add the oat milk and porridge oats. Fold until well combined.
4. Divide the oat mixture evenly in the prepared muffin tin and bake for 25-30 minutes, until golden. Set aside to cool.
5. Top each porridge cake with ½ heaped teaspoon Nutella +cocoa.
6. Slice the remaining 2 bananas and arrange the banana slices and blueberries over the cakes.
7. Serve with 150ml glass of orange juice or skinny latte and a chopped apple.

RRP for Nutella +Cocoa is £2.89 RRP (350g)

The recommended portion size of Nutella is a 15g heaped teaspoon (about 80Kcals), which is clearly displayed on pack.

For more information please see https://www.nutella.com/al/en/get-inspired/recipes

Do you have any ideas for Breakfast Recipes With Nutella? I’d love to hear your ideas in the comments below!