Nutella Buckwheat Porridge

Well hello and good morning! I’m going to go straight in there with a picture today….

Hazelnut Buckwheat Porridge

I’m a bit more chipper now, things are back on the up after my low day and I may have some news for you soon. But just for today, how’s about starting with that bowl of deliciousness!

I know we’ve all seen buckwheat porridge before, (as well as biscuits and something savoury) but the minute I tasted my first mouthful of buckwheat porridge I knew I needed to make it again with a chocolate hazelnut vibe. This Nutella Buckwheat Porridge has been on my hit list for a while and here it is for you in an easy to make one person portion.

Hazelnut Buckwheat Porridge

If you want a breakfast that:

  • has chocolate
  • has hazlenut
  • has nutella
  • will keep you full until lunch
  • tastes like a decadent treat
  • did I mention nutella?

Then you’ve come to the right place….



Total Time: 30 minutes

Number of servings: 1

See Detailed Nutrition Info on


  • 60g buckwheat grouts
  • 80ml water
  • 1tsp cocoa powder
  • 1/2 chopped banana
  • 160ml hazelnut milk
  • 1 tsp flax
  • 1 tsp maca (optional)
  • 3 tsp nutella
  • toppings


  1. In a saucepan pour the buckwheat groats, water, chopped banana and cocoa powder. I left mine overnight to soak and for the banana to defrost but this is not necessary, it will just take a little longer in the morning. Either way simmer gently until all the water is absorbed.
  2. Add half of the hazelnut milk, bring gently to the boil and stir as it bubbles away, turn down to simmer and allow to absorb all the milk.
  3. Add the second half of the hazelnut milk, flax, and maca (if using). Continue to stir and simmer.
  4. Just before all the milk is absorbed splodge in your nutella.
  5. Pour into serving bowl and enjoy hot.

Hazelnut Buckwheat Porridge

Notes: Mine took about 25 minutes in total but you can potter whilst it cooks with occasional stirs. Maca is optional, hazelnut milk is not.

I have included this ugly picture of my balcony floor, hideous pan and ancient double glazing to demonstrate how to add your nutella. ‘Easy’ I hear you cry. Well for optimal joy I recommend the splodge method. splodge each teaspoon into the pan when it is nearly done, pushing it off your spoon with your finger (then lick your finger). Give it one single stir so the nutella disappears under the milky goodness. Let it bubble and finish cooking for a few more minutes then spoon gently into your bowl. This way you find pockets of nutella-y goodness in your bowl.

The next thing you need to decide on is how to top this morning bowl of nutella celebration… This time I was naughty and went with a drizzle of cream and a scattering of hazelnuts but it really is up to you, I think raspberries would be glorious or (and) a mixture of nuts and seeds. If you try it let me know what you crown yours with!


Hazelnut Buckwheat Porridge

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  1. Maria @ runningcupcake says:

    You had me at nutella!
    Looks amazing- I really want to try buckwheat but am not buying it until I have finished the coconut flour- only a small amount of space in my kitchen for experiments!
    I love putting chocolate pb into porridge- also amazing.

    • Stephanie says:

      Maria, any tips on using up the coconut flour, I didn’t get on well cooking with it and I have half a packet left! the great thing with Buckwheat is buy grouts, use it for things like this and you can grind it in a food processor and use it like flour – multipurpose!

  2. Katie G says:

    I need to try buckwheat – I’m sure I’ll like it as I’m a big fan of grains, I feel like I’m excluded some a exciting party…
    Oh..and anything with nutella..well quite frankly I’m sold!

  3. Miss Polkadot says:

    It’s been too long since I had Nutella and now you sparked a craving. I’m not the biggest fan of buckwheat but using another grain this would be amazing, too, I guess. Plus, the hazelnut milk we can find around here tastes like Nutella itself already, too, so that’d be a double Nutella taste punch. Wow, I just got myself hungry talking about it here …

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