24 Irresistible Nutella Recipes

Strawberry Nutella Mug Cake


Image: cookiecrazedmama.com


4 tablespoons self-rising flour

4 tablespoons granulated sugar

3 tablespoons cocoa powder

1/2 tablespoon espresso powder (optional)

3 tablespoons Nutella

1 tablespoon strawberry preserves (sub your favorite or omit)

1 egg

3 tablespoons milk

3 tablespoons vegetable oil


Whisk all the ingredients in a large mug.  Place mug on a plate in case it spills over. Microwave for 2 1/2 – 3 minutes; go with less time if you have a high wattage microwave. Top with whipped cream, chocolate sauce, and fresh strawberries if you have them.

Biscoff Shortbread Pizza with Nutella, Strawberries, and Toasted Hazelnuts


Image: noshon.it



2 sticks unsalted butter, softened to room temperature

1 cup Biscoff spread

1 teaspoon vanilla extract

1 egg yolk

½ cup confectioner’s sugar

2 ½ cups all purpose flour

1 teaspoon salt

½ teaspoon cinnamon

For the toppings

½ cup Nutella (you could also use more Biscoff, or half on each side)

1 cup sliced strawberries (bananas would be delicious too)

¼ cup chopped hazelnuts, toasted (or your favorite nut)

Powdered sugar, for garnish


In a stand mixer fitted with a paddle attachment, cream together the butter and Biscoff for 1 minute. Add the vanilla and egg yolk and beat to combine. Sift together the confectioner’s sugar, flour, salt, and cinnamon. Gradually add to the mixer while on low speed until completely combined.

Using a spatula, remove the dough from the bowl and press together with your hands to form a ball. Cut into half, form each half into a flat disc, and wrap each with plastic wrap. Refrigerate for 2 hours until the dough has firmed up. Preheat the oven to 350F.

Line a rimmed baking sheet with a Silpat or parchment paper. Lightly dust the center with flour and place one round of dough into the middle. Dust the top with flour and using a floured rolling pin, roll the dough to ½” thickness until it can be cut into a 10” circle.

Place a dinner plate upside down on top of the dough and cut around the edges to form a clean circle. Add the extra pieces of dough to the other mound of dough in the fridge.

Using a paring knife, score the top of the pizza into slices, without cutting all the way through. Use a fork to prick (or “dock”) the dough 5-6 times on each slice to prevent it from rising.

Bake for 15 minutes until golden brown. Remove and let cool completely, 30-40 minutes. If you try to work with it too soon, the shortbread will fall apart.

If you’re using a Silpat, transfer the pizza to a cutting board or piece of parchment paper. Use a knife to carefully cut the pizza into slices along the score marks. This will make it easier to remove pieces later.

Soften the Nutella in the microwave for 15-20 seconds to make it easier to spread then spread across the entire pizza, leaving ½” around the edges as the “crust.” Top with sliced strawberries, sprinkle with toasted hazelnuts, and dust with powdered sugar, then serve.

Nutella Crepe Cake


Image: food52.com


20 to 307 inch crêpes, lukewarm or room temperature

One 13-ounce jar of Nutella

tablespoons powdered sugar


This cake is hard to relocate once it’s made so assemble it on a serving plate or cake platter.

Fill the bottom of a gallon-sized Ziploc bag with the entire jar of Nutella. Twist the bag several times directly above the Nutella so that it doesn’t squirt out the top and make a big mess. You can even secure the twisted top with a rubber band. With scissors, snip the tiniest tip off of one of the corners of the bag.

Place the first crêpe on your serving plate. Pipe a few teaspoons of Nutella on the crêpe. If the Nutella comes out too slowly, you can snip off a bit more of the corner of the bag. You don’t need much. Do circles. Or stripes. Or blops. Remember you have so many layers going up that there will be plenty of Nutella within each layer and slice. Top with another crêpe. Pipe on more Nutella. And so on until you have used up all of the crêpes. Don’t pipe Nutella on the top crêpe. Instead, using a fine strainer, shower powdered sugar down on the top of the cake. Serve right away. It doesn’t age well. But if you must, you can refrigerate it overnight and then reheat it the next day at 300° F for about 15 minutes.

Nutella Cheesecake Dip


Image: drinkwaterkitchen.com


1 cup heavy cream

1 (8 oz) package cream cheese

3 tablespoons powdered sugar

3/4 cup Nutella


In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.


 Sweet Potato and Nutella Donuts


Image: nutritionfor.us


For the donuts:

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1 tablespoon unsalted butter

3 tablespoons unsweetened applesauce

1/2 cup brown sugar

1 cup mashed sweet potatoes (about 2 medium size ones)

2 eggs, room temperature

2 tablespoons light cream

1 1/2 teaspoons vanilla extract

For the glaze: 

2 ounces fat-free cream cheese

1/2 cup powdered sugar

2 tablespoons unsalted butter, softened

1/4 teaspoon vanilla

1/2 -1 tablespoon milk

About 1/2 cup chopped pretzels

For the filling: 

6 tablespoons Nutella


Preheat your oven to 350 degrees F. To make the donuts, beat the applesauce, butter, eggs, vanilla, sugar, sweet potatoes and cream together in a KitchenAid mixer. Beat until creamy.

In another bowl, whisk the flour, baking powder, baking soda and cinnamon together. Add the flour to the butter mixture and beat until mixed. (DO NOT OVERMIX! The batter will come out gummy).

Grease a nonstick donut pan with cooking spray. Fill each cavity halfway with dough. In the middle of the cavity (right on-top of the greased metal part) add a teaspoon of Nutella. Cover the Nutella with more sweet potato dough. (The cavity should be filled to the top with dough and you should see no Nutella or metal).

Bake for about 13 – 15 minutes, or until golden brown. Let chill on a wire cooling rack for about 5 – 6 minutes.

While the donuts bake, mix the cream cheese, powdered sugar, vanilla, milk and butter in a mixing bowl until creamy. While the donuts are still a bit more, glaze with cream cheese. Top with crushed pretzels.

 Nutella Fudge Crumble Bars


Image: rockrecipes.com


For the crumble:

2 teaspoons baking powder

2 cups rolled oats (large)

2 cups flour

1 cup brown sugar

1 ½ cups butter, cut in small cubes

For the Nutella fudge filling:

1 cup chocolate chips

½ cup whipping cream (or evaporated milk)

1 cup Nutella

1 cup icing sugar ( i.e. powdered sugar, confectioners sugar)


To make the crumble:

Toss together baking powder, rolled oats, flour, and brown sugar. Using your hands, rub the butter thoroughly through the dry ingredients. Divide crumble mixture in half and press half into the bottom of a 9×13 inch greased or parchment lined baking pan. Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers.

Bake for 40 minutes at 350 degrees F or until golden brown.

To make the Nutella fudge filling:

In a double boiler over medium low heat melt together the chocolate chips and whipping cream. Stir in the Nutella in about 3 portions, stirring until smooth after each addition. Don’t let this mixture get too hot, as soon as the Nutella is all stirred in, take it off the heat. Add the icing sugar and blend in until smooth.

Nutella Stuffed Brown Butter Chocolate Chip Cookies


Image: ambitiouskitchen.com


2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain greek yogurt

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling


Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Nutella Chocolate Torte Layer Cake


Image: thegunnysack.com



½ cup Nutella

½ cup milk

⅓ cup canola oil

4 eggs

1 Pillsbury German Chocolate cake mix

Nutella Mousse:

8 oz package cream cheese – softened

1 cup powdered sugar

¾ cup Nutella

½ tsp vanilla

16 oz container whipped topping (this is the large size)


½ cup Pillsbury Milk Chocolate frosting

4.25 oz chocolate candy bar



Preheat oven to 350°F,

Mix together Nutella, eggs, milk and oil. Add cake mix. Stir for 30 seconds on low and then beat for 2 minutes on high. Pour into two greased 9 inch pans. Bake at 350°F for 25-30 minutes. Allow the cakes to cool for a few minutes in the pan before removing them to a wire rack to finish cooling.

Nutella Mousse:

Beat softened cream cheese until light and fluffy. Add Nutella, sugar and vanilla. Beat until smooth. Fold in a large container of whipped topping. Store in the refrigerator until ready to use.


Cut the cakes in half horizontally. Place one of the cake rounds on a platter. Spread ¼ of the Nutella mousse onto each of the layers. Melt frosting in the microwave. Drizzle over the top of the cake, allowing the chocolate to drip down the sides. Soften chocolate candy bar in the microwave for a few seconds. Run a vegetable peeler along the edge of the chocolate bar to make chocolate curls. Top the cake with the chocolate curls. Keep refrigerated until ready to serve.


Nutella Cream Cheese Turnovers


Image: countrycleaver.com


1 sheet puff pastry, thawed

¼ cup cream cheese, softened

2/3 cup Nutella, divided

2 tablespoon flour, for dipping fork to crimp turnover edges

1 egg

1 tablespoon water

2 tablespoons powdered sugar


Preheat oven to 350 degrees.
On silicone baking mat, or floured surface, roll out puff pastry into a 12×12 inch square. Cut into 9 equal square shapes. In bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.

Drop 1 tablespoon of cream cheese/Nutella mixture into the corner of puff pastry. Leave a small edge on the puff pastry so when you fold the squares over the edges can be crimped together. Fold opposite side of the square over the Nutella/cream cheese mixture. Using a fork dipped in flour press the edges of the turnovers with the tines of the fork to seal the edges together.

Places the turnovers onto a baking sheet lined with parchment or a silicone baking sheet. In small dish, whisk together egg and water to make an egg wash. Brush each turnover with the egg wash.

Bake for about 25 minutes or until golden brown. Allow to cool on a wire rack. Sprinkle with powdered sugar and drizzle with additional warmed Nutella. Serve warm.

Toasted Marshmallow Nutella Cookies


Image: clockworklemon.com


1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter at room temperature

1/2 cup packed brown sugar

1/4 cup  white sugar

1 egg

1/2 teaspoon vanilla

3/4 cup of chocolate chips (or any flavor that you wish)

1 bag of large marshmallows (you won’t need the whole bag)



Preheat oven to 375. Line cookie sheets with parchment paper. In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of a mixer, cream together the butter, brown sugar and white sugar until pale and fluffy. Add the eggs one at a time and mix until combined. Scrape down the bowl of the mixer with a spatula, add vanilla and beat until incorporated. On a low speed or using a large spoon, stir the flour mixture in with the butter and sugar. Fold in the chocolate chips

Take heaping tablespoons of the dough and place them on the greased cookie sheets a few inches apart to allow for spreading. Gently flatten the cookies with your fingers making an indentation in the middle of each one. Place a small dollop of Nutella in the center of each cookie, then top with a marshmallow that has been snipped in half with kitchen scissors.

Bake the cookies for 8 to 10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker.

Nutella, Peanut Butter, Banana Stuffed French Toast Waffles


Image: heathersfrenchpress.com


2 slices of bread per waffle

Banana {about 1/4 per waffle}


Peanut butter

1/2 cup milk

1 egg

1/2 teaspoon vanilla

1/2 tablespoon sugar

1/4 teaspoon cinnamon


Heat your waffle iron. Whisk together the egg, milk, vanilla, sugar and cinnamon. Spread one slice of bread with peanut butter, and one with Nutella. Sandwich the banana slices in between. Close sandwich, and dip in the egg mixture (both sides). Place on the waffle iron, cooking until golden brown, about 2 – 4 minutes.

Nutella Swirled Banana Bread


Image: joannagoddard.blogspot.com


3 large or 4 medium (2 cups mashed) bananas, yellow with brown speckles
1 cup brown sugar, packed
4 oz. (1/2 cup) unsalted butter, melted
1/2 cup milk
2 large eggs
2 teaspoons vanilla extract
1 tablespoon rum, optional
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup Nutella


Preheat oven to 350°F. Grease two 8 1/2 x 4 1/2-inch loaf pans with butter, lined with buttered parchment. Mash the bananas with a potato masher, so they still have some small lumps, set aside.

In a stand mixer fitted with the paddle attachment, combine the sugar, butter, milk, eggs, vanilla and rum. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the sugar/butter mixture, just until smooth. Add the bananas and mix just until they are combined.

Place the Nutella in a bowl and microwave for about 20 seconds to soften it. If you don’t use a microwave, you can heat the Nutella over a double boiler for a couple of minutes. Drizzle 2/3 of the Nutella over the banana bread batter.

Using a rubber spatula, gently fold the Nutella into the batter, trying not to over mix, so you can see the swirls when it’s baked. Carefully divide the batter into the pans, trying not to overly mix the batter, so the swirls stay well defined. Add the rest of the Nutella and swirl into the top of the batter. Bake for about 45 minutes or until a tester comes out clean. Allow to cool for 10 minutes.

Gluten Free Salted Pistachio Nutella Cookies


Image: food-mouth.com


1 stick margarine

1/2 cup dark brown sugar

1/4 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 cup Nutella

1 1/2 cups buckwheat flour

1/2 cup white rice flour

1/2 cup all-purpose gluten-free flour

1 teaspoon baking powder

1 teaspoon xantham gum

1/4 teaspoon salt

8 oz. semi-sweet chocolate

1/2 cup raw unsalted pistachios, shelled

Salt for sprinkling


Melt margarine in a large, microwave-safe bowl. Add sugars and stir with a rubber spatula until combined. Add eggs and vanilla, mixing until incorporated.

Melt Nutella in a microwave for about 20 seconds. Slowly pour into bowl and mix until thoroughly combined. Add flours, baking powder, xantham gum, and salt, and stir until fully incorporated. Place the dough in the fridge for 20-30 minutes. Preheat oven to 350 degrees while the dough chills.

Using a two-tablespoon cookie scoop, place dough on a prepared cookie sheet. Slightly flatten each scoop with your hand. Bake for 8 to 10 minutes, until the centers look slightly underdone and the edges begin to firm up. Let cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Using a food processor, grind pistachios slightly. Some large chunks should remain. Melt chocolate and let cool slightly. Dip cookies halfway into the chocolate, scrape extra chocolate off the bottom of the cookies, and place on wax paper. Immediately put a pinch of salt on each chocolate half, followed by pistachios. Let chocolate cool and set completely before serving. Cookies can be placed in a refrigerator to speed up the process.

Nutella Krispie Treats


Image: countrycleaver.com


1 bag (10 oz) mini marshmallows

1 cup Nutella

1 box (12 0z) Cocoa Krispie Cereal

6 tablespoons butter

1/2 teaspoon vanilla

Non-Stick cooking spray


In a 9×9 inch baking pan, spray with non-stick cooking spray. Set aside.

In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter and Nutella until marshmallows have melted and become creamy. Stir in vanilla extract.

Fold in Cocoa Krispie cereal until all marshmallows and cereal are evenly mixed together. Spread treats into sprayed baking pan. Press into pan. Place into fridge for 10 minutes to cool. Slice into bars and serve.


Nutella Magic Bars


Image: roxanashomebaking.com


1 1/2 cup graham crackers crumbs (about 11 crackers)

1/2 cup (1 stick) butter melted

1/3 to 1/2 cup Nutella

1/2 cup chopped hazelnuts

1 cup whole hazelnuts

1 1/2 to 2 cups chocolate chips

1 can (14 oz) condensed milk


Heat the oven to 350. Line an 11X7″ baking pan with parchment paper. Set aside.

In a medium size bowl add the butter and the graham crumbs and stir until combined. Spread the mixture evenly on the bottom of the prepared pan. Drop spoonfuls of Nutella over the crumbs. Optional, you can spread it all over the graham crust. Sprinkle the chopped and whole hazelnuts on top of Nutella followed by the chocolate chips. Pour the sweetened condensed milk over the chocolate chips and bake for 35 minutes or until the edges are golden and bubbly.

Leave to cool completely before cutting into bars.

Four Ingredient Nutella Brownies


Image: joannagoddard.blogspot.com


1 cup Nutella

2 eggs

1 cup flour

1/4 cup chopped walnuts


Preheat the oven to 350F. Spray a muffin pan with non-stick cooking spray. In a medium bowl, whisk together the Nutella and eggs. Add the flour, and whisk until blended. Spoon the batter evenly into the muffin pan (about 1/2 full for regular pan and 3/4 full for mini pan) and sprinkle with chopped walnuts.

Bake 8-12 minutes, just until the tops have set and cracked around the edges. A toothpick in the center should come out wet and fudgy. (If it’s clean, the brownies will be too dry.) Set aside and allow to cool for 5 minutes. Remove brownies from the pan and let cool completely.

Nutella Milkshake


Image: beauty.al


3 cups of vanilla ice cream

1/4 cup of Nutella

1/2 cup of milk

Whipped cream

Nutella for drizzling


Measure out the milk, Nutella and vanilla ice cream and place in the blender. Turn on the blender and mix until creamy and fully incorporated. Pour into 2 cups, top with some whipped cream and drizzle with Nutella.

Nutella Skillet Cookie





½ cup butter, melted

1 cup Nutella, divided

1 cup brown sugar

1 egg + 1 yolk

1 teaspoon vanilla

¾ teaspoon baking soda

½ teaspoon salt

2 cups flour

1 cup chocolate chips


Preheat oven to 350 degrees. Prepare a 9 or 10 inch cast iron skillet. Spray lightly with non-stick spray. If you do not have a skillet, a 9 inch baking dish will work.

In a large bowl mix together butter, ½ cup Nutella, and brown sugar. Add egg, yolk, and vanilla. Beat until well blended. Stir in flour, baking soda, and salt. Fold in chocolate chips.

Divide the dough in half. Spread one half of the dough into the base of the skillet. Leave a ½ inch boarder around the edge. It will spread when baking. Spread ½ cup of Nutella over the base of the dough. Top with remaining dough.

Bake for 15-18 minutes (15 minutes was perfect for my 10 inch skillet). Drizzle with more Nutella and top with ice cream if desired

Nutella Hot Fudge


Image: chocolatewithgrace.com


2/3 cup heavy cream

1/4 cup cocoa

1/2 cup corn syrup

1/2 teaspoon salt

2 tablespoons butter

2/3 cup Nutella


In a medium saucepan, mix together heavy cream, cocoa, corn syrup and salt over medium heat. Bring to a gentle boil and let simmer for about 4 minutes, stirring continuously.

Remove from heat and whisk in butter and Nutella until smooth. Serve warm over ice cream.

Brown Butter Fried Nutella Banana Croissant Sandwiches


Image: heatherchristo.com


6 mini croissants

12 tablespoons nutella

2 large bananas, sliced into thick rounds

3 tablespoons butter

pinch of kosher salt


Spread the 2 tablespoons nutella over the bottom half of each croissant. Top the nutella with the bananas, and then the top of the croissant. In a skillet or heavy pan, melt the butter and a pinch of salt and gently cook over medium heat until browned.

Add the croissants to the pan and cook until crispy on both sides and the nutella is melted. I gently pushed down on the sandwiches squishing them together. If you need to cook in batches, then repeat.

Triple Chocolate Nutella Fudge


Image: chocolatecoveredkatie.com


1/4 cup coconut butter, melted

1/4 cup Nutella spread

1-2 teaspoon cocoa powder

very-ripe banana (about 1/4 a large banana)

1/8 teaspoon salt


Combine all ingredients in a food processor or blender. (It’s best if the coconut butter is not solid, and if you use a frozen banana be sure to thaw so it doesn’t harden the coconut butter.) After blending, taste to see if you’d like to add any sweetener. Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!) If desired, top with chocolate chips and extra Healthier Nutella (recipe linked above) like I did in the top two photos. This is freezer fudge, so it needs to be kept cold. It makes a small serving, but feel free to double or triple the recipe!


Nutella Pizza


Image: food52.com


3/4 cup Nutella

1/4 cup milk chocolate chips

1/4 cup white chocolate chips

Large coconut flakes

Hazelnuts, toasted and chopped

Pizza crust


Spread Nutella over fresh baked pizza crust. Melt the milk and white chocolate chips separately, drizzle on-top of the Nutella. Sprinkle with toasted hazelnuts and coconut slices.

Salted Caramel + Nutella Stuffed Double Chocolate Chip Cookies


Image: topwithcinnamon.com


1/2 cup  butter

1 1/2 cups light brown sugar

1/2 cup cocoa powder

2 eggs

1/4 teaspoon salt

3/4 teaspoon baking powder

2 cups all-purpose flour

3.5 oz milk or dark chocolate chips

flaky salt/ fleur de sel/ maldon salt, for sprinkling

approx. 1/2 cup (8 tbsp) nutella

15-16 caramel-filled chocolates


Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C). In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the still-warm salted caramel, or a caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges. (see video at top of page)

Sprinkle with fleur de sel and bake for 8-10 minutes.

Nutella Yogurt Parfait Breakfast Popsicles


Image: bakingamoment.com


1 cup vanilla Greek yogurt

1 cup chopped fresh fruit, such as strawberries and bananas

1/2 cup Nutella

1/2 cup granola


Alternate layers of Greek yogurt, fresh fruit, Nutella and granola in a popsicle mold. Insert sticks and freeze overnight. Run the mold under hot water briefly, to ease the popsicles from the mold.

About the Author: Aisling Rice


Aisling Rice graduated from Rensselaer Polytechnic Institute with a Bachelor of Science in Electronic Media, Arts and Communication. Aisling has a passion for graphic and information design as well as everything food related.