Famous Greek philosopher Socrates once said: there’s no wrong way to eat Nutella. Slathered on toast, baked into cupcakes, or straight out of the jar, the original hazelnut spread makes any meal a lot sweeter. That’s why finding a recipe for Nutella breakfast cereal (originally published by A Beautiful Mess and then picked up by Huffington Post) was the best discovery of 2015. Or maybe ever. Chocolatey, nutty, and perfectly crunchy, this cereal kicks your standard Cheerios to the curb. And the three-step, seven-ingredient recipe could not be any easier. You’ll definitely want to make this cereal everyday.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: Two large bowls
1 ¼ cup flour
¼ cup cocoa powder
½ teaspoon salt
¼ cup corn syrup or honey
2 tablespoons milk
2 tablespoons hazelnut spread
1. Combine all ingredients in a large bowl until a crumbly dough forms.
2. Pinch off small pieces of dough and roll into little balls.
3. Place balls on baking sheet lined with parchment paper. Bake at 350ºF for 10 minutes. Remove from oven and rotate balls to prevent burning. Cook for another 12-15 minutes, until crunchy but not over-done.
4. Let cool and enjoy with milk. Now you’re ready to take on your morning.
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