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Cacao, hazelnut and banana porridge

One of nature’s true superfoods, cacao is full of antioxidants. Paired with banana and hazelnuts, this will keep you full all day.



For the oats

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)


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.

Recipes and photographs taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray, Photography by Adrian Lawrence (Quadrille, $19).

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