Cocoa hazelnut breakfast bowl

15 minutes
15 minutes

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  • 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
  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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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