Nutella Porridge

Happy Friday!
I’ve been a little quiet on here recently as I’ve moved to Paris for 6 months! Now that I’m all settled, I’m going to make it up to you by sharing the recipe for this Nutella Porridge – make it this weekend and thank me later!
The combination of FOUR different sources of chocolate adds so much depth to this breakfast, plus the pinch of sea salt really brings out the various chocolate flavours and will make your tastebuds dance! You’re getting one of your five-a-day, plus a load of wholegrain goodness from the oats. Scroll down to get your hands on this magical recipe.
This would also be delicious topped with a swirl of my Raspberry Chia Jam or a dollop of my Sticky Toffee Date Spread on top!

1/2 cup oats, soaked in 1 cup hot water for at least 20 mins.
1 tbsp cacao powder
1/2 tbsp carob powder
1 tbsp cacao nibs
1-2 squares dark chocolate grated/very finely chopped (or use my 3-Ingredient Homemade Chocolate)
1 cup hazelnut milk
2/3 banana, mashed (use rest for topping)
1/4 tsp cinnamon
1 tsp date syrup
Small pinch of sea salt
1. Mix all ingredients except the cacao powder in a pan and bring to the boil.
2. Reduce to gentle simmer for 2 mins.
3. Remove from the heat and stir in the cacao (this preserves it’s antioxidants and minerals so they are not overheated).
4. Transfer to a bowl, top with caramelised banana slices, Homemade Chocolate, a spoonful of Raspberry Chia Jam or a generous helping of Sticky Toffee Date Spread!
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!



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