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Nutella Cheesecake Porridge

Name: Nutella Cheesecake Porridge
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1/3 cup hazelnuts, toasted; 40g dark chocolate, chopped; 3 tbsp maple syrup; Pinch of salt; 1/2 lemon, juice only; 1 cup thick Greek yogurt; 2 tbsp maple; 1 tsp vanilla; 1/2 hazelnut “Nutella”; 1 cup rolled oats; 2 cups milk or water (or half/half). Milk can be either dairy or plant based; 1 tbsp cacao

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Serves 2

Prepare Nutella Cheesecake Porridge for breakfast, combining hazelnut spread, cream cheese, and wholesome oats for a unique, satisfying start to the morning,

Plant based

Nutritional Information

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Ingredients

Homemade Nutella

1/3 cup hazelnuts, toasted
40g dark chocolate, chopped
3 tbsp maple syrup
Pinch of salt

Cheesecake Mixture

1/2 lemon, juice only
1 cup thick Greek yogurt
2 tbsp maple
1 tsp vanilla
1/2 hazelnut “Nutella”

Porridge

1 cup rolled oats
2 cups milk or water (or half/half). Milk can be either dairy or plant based
1 tbsp cacao

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Method

Nutella

Put hazelnuts into a bullet blender or food processor and blitz into a hazelnut meal.

Lightly toast hazelnut meal in a pan, until fragrant and slightly golden.

Turn off the heat and add chopped chocolate, maple syrup and salt.

Continue to stir until Nutella comes together. Note: alternatively, you can use a store-bought chocolate hazelnut butter.

Cheesecake Mixture

Add all ingredients into a bowl and mix until all combined.

Put in the fridge to set.

Porridge

Add all porridge ingredients into a pot.

Bring to a light simmer, keep stirring until thick and creamy.

To Serve

Serve into bowls, top with cheesecake mixture, extra Nutella, chopped hazelnuts and extra chopped chocolate.

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