Name: Nutella Oatmeal
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 4 cupslow fat/skim or almond milk; 2 tablespoonsNutella (a chocolate hazelnut spread (or any healthier hazelnut cacao spread)); 3 tablespoonsunsweetened cocoa powder; 2 tablespoonsnatural sweetener of choice/raw sugar; 2 cupsrolled oats (or quick oats); 1 tablespoonlight butter; Crushed hazelnuts; Chocolate chips; Extra Nutella

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I make a bowl of Nutella Oatmeal every week when I need something comforting that still feels reasonable for breakfast. It hits the chocolate-hazelnut craving without turning my morning into a dessert sprint. The texture is creamy, the cocoa gives depth, and the Nutella melts into the milk for a glossy, indulgent finish.

This recipe is straightforward and forgiving. It works with low-fat, skim, or almond milk and with either rolled or quick oats; times and final texture will vary, and I’ll note exactly what to expect. I keep the extra toppings simple—crushed hazelnuts for crunch, a few chocolate chips for pockets of extra bliss, and a drizzle of extra Nutella if I’m feeling nostalgic.

Below you’ll find the ingredient list, exact step-by-step method, common issues and fixes, smart swaps based only on what’s already in the recipe, and sensible storage tips. No fluff—just what you need to make a reliably delicious bowl every time.

Gather These Ingredients

Ingredients

4 cups low fat/skim or almond milk — the cooking liquid that makes the oats creamy; choose skim for lighter, almond milk for a nuttier finish.
2 tablespoons Nutella — the star flavor, a chocolate-hazelnut spread that melts into the milk to flavor the whole pot.
3 tablespoons unsweetened cocoa powder — intensifies the chocolate notes without extra sweetness; whisk it in to avoid lumps.
2 tablespoons natural sweetener of choice/raw sugar — balances the cocoa; adjust slightly if your Nutella is very sweet.
2 cups rolled oats (or quick oats) — rolled oats give more texture and take about 8–10 minutes; quick oats cook in 1–3 minutes and yield a smoother bowl.
1 tablespoon light butter (optional) — adds richness and a silky mouthfeel; you can use coconut oil if you prefer a non-dairy option or omit it completely.
Crushed hazelnuts — for crunch and to echo the hazelnut notes in Nutella; sprinkle on top just before serving.
Chocolate chips — optional garnish that melts slightly on hot oatmeal for little bursts of chocolate.
Extra Nutella — for drizzling or dolloping on top if you want an extra hit.

Make Nutella Oatmeal: A Simple Method

Place 4 cups milk, 2 tablespoons Nutella, 3 tablespoons cocoa powder, 2 tablespoons sweetener, and 2 cups oats in a medium saucepan; stir or whisk until evenly combined.
Set the saucepan over medium heat and cook, stirring frequently, until the mixture is hot and the Nutella has melted into the milk (mixture should begin to steam).
Reduce heat to low–medium and bring the mixture to a gentle simmer; continue stirring occasionally and cook until the oats are tender and have absorbed most of the liquid (about 8–10 minutes for rolled oats; 1–3 minutes for quick oats).
Remove the pan from the heat. If using the optional 1 tablespoon light butter, stir it in now until melted and incorporated.
If the oatmeal is thicker than you like, thin it with extra milk a splash at a time until you reach your desired consistency.
Spoon the oatmeal into bowls and top with crushed hazelnuts, chocolate chips, and extra Nutella as desired. Serve immediately.

Why It Deserves a Spot

This is breakfast that behaves like dessert but is still reasonable. Nutella Oatmeal brings familiar pantry items together and turns them into something celebratory without fuss. It’s quick enough for a weekday plan B, and comforting enough for a slow weekend morning.

It also scales well. Double the recipe for family breakfasts or keep it single-serve and savor the leftovers. The flavor profile—chocolate, hazelnut, cocoa—reads like a treat, but the base is oats and milk, which keeps it grounded and filling.

Easy Ingredient Swaps

Swap only within what the recipe already offers to keep flavor and cooking behavior predictable:

Milk choice — low-fat, skim, or almond milk are all listed; almond gives a subtle nutty lift that complements the Nutella.
Oats — rolled oats for a chewier texture and longer cook time; quick oats if you need speed and a smoother finish.
Fat — the optional light butter can be swapped for coconut oil, which is mentioned in the ingredients note and keeps things dairy-free.
Sweetener — the ingredient line already allows a natural sweetener or raw sugar; adjust amount to taste depending on how sweet your Nutella is.

Setup & Equipment

Lay out a simple station: a medium saucepan, a whisk or wooden spoon, measuring cups and spoons, and bowls for serving. You’ll also want a small bowl for your toppings if you like them prepped.

A heavy-bottomed saucepan helps prevent sticking and scorching. If you have a silicone spatula or wooden spoon, use it to stir; both are gentle on pans and comfortable for frequent stirring during simmering.

Problems & Prevention

Sticking or burning: use a medium saucepan with a heavy base and stir often while heating. The cocoa powder can settle and scorch if left unattended.

Too thin or too thick: the recipe gives a range—rolled oats need 8–10 minutes and quick oats 1–3 minutes. If your final bowl is too thick, add milk a splash at a time and stir. If it’s too thin, simmer a minute or two longer to reduce, or let it sit off heat; oats absorb liquid as they cool.

Grainy cocoa or clumps: whisk the cocoa into the milk and Nutella at the start. If the cocoa still lumps, press it through a fine sieve into the pot before heating.

Warm & Cool Weather Spins

Warm weather: make the base slightly thinner (use a little more milk) and chill the cooked oatmeal in the fridge for a few hours. Serve cold with a dollop of extra Nutella and a handful of crushed hazelnuts for contrast.

Cool weather: stick to the original method but add the optional light butter for extra richness. Serve immediately and top with warm chocolate chips that melt into pockets of heat.

Method to the Madness

Start Smooth

Combine milk, Nutella, cocoa, sweetener, and oats before you heat anything. That initial whisk distributes the chocolate components evenly and speeds melting.

Mind the Heat

Bring to steaming over medium heat, then lower to a gentle simmer. Higher heat will scald the milk and toughen the oats. Stir frequently during the hot phase, and then occasionally once at simmer to keep things moving without overworking the bowl.

Finish Smart

If you use the optional butter, add it off heat so it melts into the oats without overcooking. Adjust the consistency with extra milk after you remove the pot from the stove; this keeps you from overshooting the texture while cooking.

Prep Ahead & Store

Make a larger batch and store leftover Nutella Oatmeal in an airtight container in the refrigerator for up to 3–4 days. It will thicken as it cools because oats continue to absorb liquid.

When reheating, loosen it with a splash of milk and warm gently on the stove or in short bursts in the microwave, stirring between intervals. Add toppings right before serving to retain crunch and texture.

Questions People Ask

Can I use quick oats? — Yes. Quick oats work fine and cut the cook time to about 1–3 minutes, but the texture will be smoother than rolled oats.
Do I have to use Nutella? — The recipe lists Nutella or any similar chocolate-hazelnut spread. Use what you have, but keep the 2-tablespoon amount for balance.
Is the butter necessary? — The 1 tablespoon light butter is optional. It makes the oatmeal silkier, but you can replace it with coconut oil or skip it altogether.
How do I make it less sweet? — Reduce the 2 tablespoons of sweetener slightly, and taste after the Nutella melts in; adjust cautiously because Nutella contributes sweetness too.

The Takeaway

Nutella Oatmeal is an easy, reliable way to enjoy a chocolate-forward breakfast without overcomplicating the morning. The formula is simple: milk, Nutella, cocoa, sweetener, oats, and a short cook time. Follow the timings for rolled versus quick oats, stir often, and finish with your preferred toppings.

Keep it as written the first few times so you learn how the oats behave with your chosen milk. After that, small swaps and texture adjustments are easy. It’s a bowl that feels indulgent and still makes sense as breakfast—one of those simple wins that gets you out the door and smiling.

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