‘Ferrero Rocher’ Porridge

My festive sweet tooth and undying love for the chocolate/hazelnut combo produced this lovely breakfast yesterday.

I’m not a massive fan of putting fruit in my porridge as I don’t enjoy the hot and cold contrast, but there is definitely a place in my heart for a bowl of oats.

So after making some delicious vegan nutella this week, I wanted to ride that flavour wave once more.

This would be great with a big scoop of hazelnut protein powder if you’re hitting the gym this January 💪

Ferrero Rocher Porridge oatmeal breakfast chocolate hazelnut oats morning recipe

Vegan Ferrero Rocher Porridge

This bowl of deliciousness is a dessert and breakfast all in one! Add a scoop of protein powder for an extra kickstart!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Snack
Keyword: breakfast, chocolate, ferrero rocher, hazelnut, maple syrup, porridge, tasty, vegan
Servings: 2 people

Ingredients

  • 1 tbsp extra virgin coconut oil
  • 25 g vegan dark chocolate
  • 75 g blanched hazelnuts (roughly chopped)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 80 g rolled oats
  • 570 ml hazelnut milk
  • 2 scoop vanilla protein powder (optional)

Instructions

  • Place the coconut oil, dark chocolate, chopped hazelnuts, vanilla and maple syrup in a small saucepan and bring to a med-low heat. Stir for 3-4 minutes until everything is combined and sticky. 
  • In a separate medium-sized saucepan, mix the rolled oats, hazelnut milk and protein powder (if using). Bring to the boil and keep stirring for 1-1 1/2 minutes, until reduced and slightly thicker. Remove from heat, ladle into two bowls and top with hazelnut mixture. Drizzle with a bit more maple syrup if desired. 
Ferrero Rocher Porrdidge oatmeal breakfast chocolate hazelnut oats morning recipe

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