You know the drill. It’s 10 PM. You’re standing in the kitchen, staring at that iconic plastic jar with the white lid, wondering if you should just eat it with a spoon or actually try to be a functional adult.
Honestly? Most of us just go for the spoon.
But there’s a whole world of easy things to make with nutella that don’t involve flour-covered countertops or three hours of chilling time. Nutella is basically a cheat code for baking. Because it’s already got the fat, the sugar, and the cocoa solids perfectly emulsified, it acts as a stabilizer in recipes that would otherwise be finicky. It’s a kitchen workhorse disguised as a treat.
The Two-Ingredient Nutella Brownie Myth (and Reality)
Let’s talk about those viral TikTok recipes. You’ve seen them. Someone mixes eggs and Nutella, throws it in the oven, and suddenly has a "gourmet" brownie.
Is it real? Sorta.
If you just mix two eggs with a cup of Nutella, you get something that resembles a dense, chocolate-flavored omelet. It’s fine, but it lacks that "bite." To make it actually good, you need a tiny bit of structure. Adding just a half-cup of all-purpose flour changes the game. Suddenly, those easy things to make with nutella go from "edible experiment" to "I’m bringing this to the potluck."
The science here is simple. Nutella is mostly sugar and palm oil. When you heat palm oil, it thins out. Without the starch from a little flour, the eggs just scramble in the fat. A pinch of salt is also non-negotiable. Nutella is aggressively sweet, and without salt to cut through the hazelnut oil, the flavor profile stays one-dimensional.
Why Puff Pastry Is Your Best Friend
If you have a box of frozen puff pastry, you’re basically a pastry chef.
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Stop overthinking it.
Thaw the dough. Slather the Nutella. Fold it. Bake it.
The "Nutella Twist" is probably the king of easy things to make with nutella. You lay out one sheet of pastry, spread a thin layer of the spread—don't go too thick or it’ll leak and burn—and top it with a second sheet. Cut it into strips, twist them like you're wringing out a wet towel, and bake at 400°F until they’re golden.
The heat from the oven causes the water in the puff pastry layers to evaporate, creating steam. This lifts the dough while the Nutella gets slightly toasted. It’s a texture contrast that works every single time.
The French Toast Hack
French toast is already a top-tier breakfast. But if you sandwich Nutella between two slices of brioche before dipping them in the egg wash, you’ve created a "stuffed" version that feels like it costs $22 at a brunch spot in Manhattan.
The trick here is the seal.
Press the edges of the bread together with your fingers. This creates a pocket. If the Nutella touches the pan directly, the sugar will caramelize and then immediately burn, leaving a bitter taste. You want that molten center protected by the custard-soaked bread.
Nutella as a Component, Not Just a Topping
Most people think of Nutella as a finishing move. You put it on things. But the real magic happens when you use it as an ingredient in no-bake fillings.
Take cheesecake, for example.
Standard cheesecake is a nightmare. Springform pans, water baths, worrying about cracks—it's too much. But if you whip 8 ounces of room-temperature cream cheese with a half-cup of Nutella, you get a mousse-like consistency that sets up perfectly in the fridge. No eggs. No oven.
Put that in a pre-made graham cracker crust. You’re done.
The Fruit Element
We have to talk about strawberries and bananas. It's a cliché for a reason.
But have you tried Nutella with salty elements?
One of the most underrated easy things to make with nutella is a grilled Nutella and white cheddar sandwich. I know. It sounds like something a pregnant woman or a stoner dreamed up. But the sharpness of a good aged cheddar cuts through the cloying sweetness of the hazelnut spread. Use a sourdough bread to provide some acidic structure. It’s a legitimate flavor pairing used by high-end chocolatiers—salt, fat, acid, and cocoa.
Dealing With the "Hard Nutella" Problem
We've all been there. You reach for the jar, and it’s been in a cold pantry. It’s as hard as a rock.
Never microwave the jar. The foil seal remnants around the rim can spark, and more importantly, the microwave heats unevenly. It breaks the emulsion of the palm oil. Once the oil separates and pools at the top, you’ll never get that smooth texture back.
Instead, use the "bain-marie" method. Set the jar in a bowl of warm (not boiling) water for five minutes. This gently raises the temperature of the fats without shocking the cocoa solids. This is crucial when you're looking for easy things to make with nutella because most of these recipes rely on the spread being "drizzlable."
Nutella Coffee (The "Procrastinator's Mocha")
If you’re out of chocolate syrup or creamer, a tablespoon of Nutella at the bottom of a mug works wonders.
Pour hot espresso or very strong coffee over it.
Stir vigorously.
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The heat melts the hazelnut oil, creating a natural "bulletproof" style coffee texture but with the flavor of a Ferrero Rocher. If you have a handheld milk frother, use it. The fats in the Nutella will actually help stabilize the milk foam, giving you a thicker latte head than you’d get with just milk and sugar.
The Science of Why We Crave It
Nutella isn't just chocolate. It’s a specific ratio of sugar to fat (roughly 2:1) that the human brain is evolutionarily wired to seek out. It mimics the caloric density of foods that helped our ancestors survive winters. This is why it’s so hard to stop at one bite.
When you're looking for easy things to make with nutella, you're essentially looking for ways to deliver that fat-sugar hit in different textures. Crunch from a croissant, salt from a pretzel, or the cold creaminess of an ice cream swirl.
Beyond the Jar: Actionable Next Steps
If you want to actually master these quick treats, stop treating Nutella like jam and start treating it like a fat source.
- Temperature Check: Always ensure your Nutella is at room temperature before mixing it into batters. Cold Nutella will clump and create "pockets" of oil that ruin the crumb of your cakes.
- The Salt Rule: Always add 20% more salt than the recipe calls for if you are using Nutella as a primary ingredient. It balances the high sugar content.
- Storage: Keep your creations in airtight containers. Because Nutella has a high oil content, it can pick up "fridge smells" very quickly if left uncovered.
Start with the puff pastry twists. They are the highest-reward, lowest-effort entry point. Once you see how the spread reacts to high heat, you'll have a much better feel for how to incorporate it into more complex "lazy" desserts.