Cacao, hazelnut and banana porridge recipes

Category: Starters and mains

Cacao, hazelnut and banana porridge


  • 75g porridge oats
  • 225ml hazelnut milk (or cow’s milk)
  • 2tsp cacao nibs
  • pinch of salt
  • 4tbsp hazelnut butter

For the topping

  • 1 large banana, sliced
  • 2tbsp hazelnuts
  • roughly chopped
  • 2tbsp honey (optional)


Serves 2

Put the porridge oats and milk into a pan over a medium heat. Cook, stirring constantly with a wooden spoon, until bubbling, then turn down the heat and simmer, stirring, until creamy. Add the cacao nibs and salt, then take the oats off the heat.

Briefly stir the hazelnut butter into the porridge and divide between 2 bowls. Add the sliced banana to the top, sprinkle with the chopped hazelnuts and drizzle with honey, if using.

Recipe credit: Recipes ans photographs taken from Pip And Nut : The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence

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