Chocolate Hazelnut Carrot Cake Baked Oats

Calling all Nutella fans! You need the new Hazelnut Chocolate Spread from Cocofina in your life. It means serious business; rich, indulgent, the right balance of chocolate and hazelnut flavours while being just sweet enough – and beautifully silky smooth. This organic vegan palm oil-free chocolate spread [gifted] is dangerously easy to eat straight from the jar, I fear it’ll be gone in a day!

I’ve used it to swirl into this delicious baked carrot cake oats recipe to make it a bit more special. Cook it up for breakfast or any time of day – it’s tasty, filling and packed with energy, while incorporating Spring flavours to keep up the positive vibes during these strange and scary times.


  • 50g oats (I used Mornflake)
  • 1 scoop vanilla protein powder (I used Free Soul)
  • 2-3 tbsp date sugar (I used Buy Wholefoods Online)
  • 1 beaten egg
  • 1 mashed banana
  • 100ml almond milk
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1 carrot, grated
  • 3 tbsp raisins
  • 3 tbsp walnuts
  • 1 large tbsp Cocofina Hazelnut Chocolate Spread*

Get making!

Preheat the oven to 170C, grease a skillet/ovenproof pan. Mix all of the ingredients together (other than the chocolate spread) and spoon into the dish. Add dollops of the spread, swirl then bake for 20 minutes. Enjoy hot or cold!