It was my daughter who named this Nutella porridge which, considering she’s something of a Nutella connoisseur, is high praise indeed! This recipe takes a little extra care so isn’t for anyone in a rush to work, but if you’ve got a few spare minutes then it’ll fill you up while also offering an indulgent morning treat! This provides two generous portions in our household, but then I like a sizeable bowl! The amount of milk is dependent upon personal taste and how thick and creamy you like your porridge. I like mine very thick but if you like yours milky then feel free to add another 3½ fluid ounces / 100ml.Print this Recipe
- 3½ ounces / 100g blanched hazelnuts
- 1¾ ounces / 50g desiccated coconut
- 2 ounces / 55g dates
- 1 tablespoon of cocoa
- ½ teaspoon of vanilla powder
- 1 teaspoon of honey
- 7 ounces / 200g porridge
- 15¾ fluid ounces / 450ml milk
Toast the hazelnuts in a dry frying pan until turning golden and transfer to a food processor.
In the same frying pan, toast the desiccated coconut and transfer half (25g) into the processor with the hazelnuts and set the rest aside.
Add the dates, cocoa, vanilla powder and honey to the processor and blitz until everything has come together.
Transfer to a medium saucepan with the porridge and stir until well combined.
Add the milk and stir, cooking over a medium heat for around 5 minutes. Add more milk if necessary.
Serve with the remaining coconut sprinkled over the top.
A hazelnut is the nut of the hazel bush and therefore includes any of the Corylus species of trees or shrubs such as the cobnut or filbert. Ground into a paste and combined with sugar and cream it creates praline which can they be combined with chocolates and chocolate truffles and products such as Nutella. Evidence of hazelnut processing has been found as far back as 9,000 years ago on a Mesolithic site in Scotland. Rich in protein, monounsaturated fat, vitamin E, manganese and other essential nutrients, hazelnuts have a long culinary history as a staple food.Print this Recipe