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Nutella porridge (gluten free, dairy free, vegan)


Tania Pilcher | Fit Foodie Nutter
A good old porridge bowl with a chocolate twist. A perfect comfort breakfast for any time of the year. Gluten & dairy free and vegan friendly.
Cook Time 15 mins
Course Breakfast


  • 1/2 cup (gluten free) oats
  • 1 cup hazelnut or any other plant milk
  • 1/2 tsp ground cinnamon
  • 2 tbsp raw cacao powder
  • 2 tbsp maple syrup (use more if needed)
  • A handful of roasted hazelnuts (chopped in half)
  • 1 tsp almond or hazelnut butter
  • 1/2 banana for garnish
  • Optional: 2 tbsp puffed amaranth


  • In a small pan bring the milk to a boil. Once boiling, add the oats and puffed amaranth (if using) and turn the heat down to gentle simmer. Cook for 5 minutes, stirring occasionally.
  • Add cinnamon and cacao powder and cook for another 5 minutes or so until most of the liquid is absorbed (if the porridge is too thick at this stage, add a little water to get to the desired consistency).
  • Take the porridge off the heat. Add maple syrup and almond/hazelnut butter and mix well. Transfer into a serving bowl, sprinkle with roasted hazelnuts and garnish with banana.