I don’t buy Nutella that often because, quite simply, I can’t control myself. That sweet, nutty, chocolatey butter spread beckons me in the middle of the night, and before I know it, I’ve eaten several slices of toast heavily smothered in the stuff. (I could easily kill this 6.6 pound bucket — just hand me the bread!) It’s not super healthy, and it is super expensive (about $5 for a tiny jar!), but when I make my own, it becomes not so bad on either front.

Check out this restaurant with an entirely Nutella menu.

This homemade Nutella recipe is quick and easy to pull off if you have the right equipment. You’re going to need a high-powered food processor or blender along with a microwave and an oven or a toaster oven.

As for ingredients, you’re going to need hazelnuts. They might be a little harder to find than, say, walnuts, but most decent grocery stores will have them stocked in the bulk foods aisle, at least. You’ll also need two types of chocolate: semisweet or even bittersweet (depending on your level of desired sweetness) and cocoa powder to create that ultra rich, thick chocolatey mouthfeel.

Add some oil and powdered sugar to the mix you’re ready for snacking!

Use your homemade Nutella to make these Easy Flourless Nutella Pumpkin Brownies.

How to make homemade Nutella


  • 1 cup hazelnuts
  • 12 ounces milk chocolate chips (or a bar roughly chopped)
  • 2 tbsp canola oil
  • 3 tbsp confectioners sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla
  • 3/4 tsp salt


  1. Preheat oven to 350ºF.
  2. Spread hazelnuts out in a single layer on a rimmed baking sheet. Toast hazelnuts for about 10 minutes or until lightly browned.
  3. Wrap warm hazelnuts in a towel and rub to remove as much skin as possible. Set aside to cool completely.
  4. Add chocolate chips to a microwave-safe bowl and heat in 30-second increments until melted, stirring between each repetition. Set aside to cool.
  5. In a high-poweredd food processor or blender, grind the hazelnuts until a paste forms. Add oil, sugar, cocoa powder, vanilla, and salt, and continue to blend until the mixture is smooth.
  6. Slowly pour the melted chocolate and continue blending until combined and smooth.
  7. Allow to cool completely.
  8. Homemade Nutella will stay fresh at room temperature up to 2 weeks in an airtight container.

Note: Homemade Nutella is really hard to get as smooth as the store-bought stuff. If you want it closer to the store-bought consistency, press your finished mixture through a fine strainer to remove any hazelnut pieces.

Also see, Sweet breakfast ideas.

Follow us on Instagram.




Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.