Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Kung pao chicken
Asian recipes

Kung pao chicken

8 minutes
Durban fish curry
Curry recipes

Durban fish curry

50 minutes
  • Home
  • Recipes
  • Meat-free
Olive-flecked pasta
Great value

Olive-flecked pasta

15 - 20 minutes
Shaved baby root veggie salad with tahini dressing and carrot top pesto
Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Charred split broccoli with tahini-yoghurt sauce

Charred split broccoli with tahini-yoghurt sauce

30 minutes
Pickled watermelon with barrel-aged sheep and goat's feta
Watermelon recipes

Pickled watermelon with barrel-aged sheep and goat’s feta

5 minutes
Spicy tomato
Raw recipes

Spicy tomato “soup” salad

Fridge-pickled cucumber with whipped tzatziki
Preserves and

Fridge-pickled cucumber with whipped tzatziki

Roasted sweet pepper, ricotta and Parmesan tarts
Pepper recipes

Roasted sweet pepper, ricotta and Parmesan tarts

45 minutes
Fried eggs in brown butter with labneh and corn
Corn recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes
Plum, goat's cheese and hazelnut salad
Nut recipes

Plum, goat’s cheese and hazelnut salad

Cinnamon, apple and vanilla oat bowl
Apple recipes

Cinnamon, apple and vanilla oat bowl

15 minutes
Marinated charred vegetables with butter beans
Beans recipes

Marinated charred vegetables with butter beans

20 minutes
Cocoa hazelnut breakfast bowl
Breakfast recipes

Cocoa hazelnut breakfast bowl

15 minutes
  • 41 of 75
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Cocoa hazelnut breakfast bowl

By Abigail Donnelly
4
Easy
15 minutes
15 minutes

Ingredients

  • 150 g rolled oats
  • 4 T cocoa powder
  • 50 g hazelnuts
  • 3 T quinoa
  • 1 t ground cinnamon
  • ¼ t ground nutmeg
  • 1 t sea salt
  • 4 T coconut sugar
  • 1 litre coconut milk

Method

  1. In a food processor, combine the oats, cocoa, hazelnuts, quinoa, cinnamon, nutmeg, sea salt and sugar. Blend until very fine.
  2. Combine the oat mixture with the coconut milk in a medium-sized saucepan and cook for 5 minutes.

Cook’s note: Serve with a nut butter or toasted coconut flakes. The nuts in this recipe can be substituted with any other grain, or omitted completely. You could also leave out the cocoa powder and cook the oat mixture with a vanilla pod instead.