Ready for a week of smiles? These 21 fun Nutella treats for kids are easy, playful, and made for busy parents who want simple recipes that actually work. Whether you’re prepping an after-school snack, a birthday party platter, or a weekend baking session, you’ll find something here—from 3-ingredient cookies to no-bake bites and breakfast-friendly swirls.
You’ll notice lots of quick recipes and a few homemade spread ideas to cut back on sugars and oils. I often use my hand mixer for batters and a silicone baking mat for easy cleanup—those two tools make these Nutella treats for kids go smoothly. Read the recipe intros for one helpful tool per treat, and pick the ones that fit your kitchen. Let’s bake, assemble, and snack!
1. Nutella Swirled Brookie Bars
These brookie bars combine brownie richness with cookie chew and ribbons of Nutella for an eye-catching kid-friendly treat. They’re fudgy, slightly crackly on top, and the Nutella streaks create little pockets of gooey chocolate-hazelnut goodness—kids love pulling apart the bars. I bake them in a 9×9 pan and the edges get crisp while the center stays soft.
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Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nutella (room temperature, for ribbons)
- Optional: 2 tbsp chopped hazelnuts for topping
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Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper and leave an overhang for easy removal.
- Whisk flour, cocoa, baking powder, and salt in a bowl until combined.
- In another bowl, whisk melted butter and sugar until mixed. Add egg and vanilla; whisk until glossy.
- Stir dry ingredients into wet until just combined. Fold in chocolate chips.
- Spread batter into the prepared pan with an offset spatula so the surface is even.
- Dollop spoonfuls of room-temperature Nutella over the batter. Use a butter knife to make 6–8 swirls—don’t overmix; you want visible ribbons.
- Sprinkle chopped hazelnuts if using. Bake 20–25 minutes until edges are set and a toothpick in the center comes out with a few moist crumbs.
- Cool fully in pan on a cooling rack for 30 minutes before lifting out and slicing.
- For clean slices, chill 15 minutes in the fridge before cutting.
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How to Serve It
- Stack bars on a white cake stand or arrange on a platter for a party.
- Garnish with a dusting of powdered sugar or extra chopped hazelnuts.
- Store in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
- Make-ahead: Bake, slice, and freeze individually wrapped for quick snacks.
2. 3-Ingredient Nutella Cookies (Kid-Friendly)
The classic quick cookie: just Nutella, an egg, and flour. These are soft, cakey, and chocolatey—perfect when you need a fast treat the kids can help make. Mix the Nutella and egg first to tame stickiness, then add flour gently.
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Ingredients
- 1 cup Nutella
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for rolling, optional)
- 1/3 cup mini chocolate chips (optional)
- Sprinkles for decorating (optional)
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Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment.
- In a bowl, whisk Nutella and egg until smooth and glossy.
- Stir in vanilla, then add flour and salt. Mix until just combined. Fold in mini chips if using.
- Scoop tablespoon-sized balls and roll in sugar or sprinkles if desired.
- Place on sheet 2 inches apart. Flatten slightly with a fork or palm.
- Bake 8–10 minutes until edges look set but centers are soft.
- Cool 5 minutes on the sheet, then transfer to a cooling rack to finish cooling.
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How to Serve It
- Serve warm with milk or cut strawberry halves on top for a fruity twist.
- Store in an airtight container up to 3 days; freeze for longer storage.
- Pack into lunchboxes or use as cupcake toppers for parties.
3. Nutella and Banana Sushi Rolls
These playful banana “sushi” bites are a hands-on snack kids love assembling. They’re sweet, creamy, and perfect for little fingers. Use soft tortillas or crepes as the wrapper and add crushed cereal for crunch.
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Ingredients
- 4 small flour tortillas or crepes
- 3/4 cup Nutella
- 4 medium bananas
- 1/2 cup crushed cereal (Rice Krispies or Cheerios)
- 2 tbsp chopped hazelnuts (optional)
- 1 tbsp honey or maple syrup (optional)
- 1/2 tsp ground cinnamon
- Zest of 1 small orange (optional)
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Instructions
- Lay a tortilla flat and spread about 3 tbsp Nutella across, leaving a 1/2-inch border.
- Place a peeled banana at one edge and roll tightly like a sushi roll.
- Press seam gently and chill rolls 10 minutes to firm.
- Mix crushed cereal and chopped hazelnuts on a plate. Roll chilled tortilla logs in the cereal for coating.
- Slice into 1-inch rounds with a sharp knife (wipe between cuts for clean edges).
- Arrange on a platter and serve with a small bowl of warmed Nutella for dipping.
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How to Serve It
- Garnish with orange zest or a dusting of cinnamon for aroma.
- Great for lunchboxes; pack chilled in a glass meal prep container.
- Make-ahead: assemble without cereal coating and store wrapped for up to 24 hours; add cereal just before serving to keep crunch.
4. No-Bake Nutella Rice Krispie Squares
Quick, no-bake, and perfect for little helpers—these squares mix Nutella into sticky marshmallow rice krispies for a chocolate twist. Kids love pressing the mixture into the pan and decorating.
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Ingredients
- 4 cups mini marshmallows
- 3 tbsp unsalted butter
- 1/2 cup Nutella
- 6 cups Rice Krispies cereal
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips (optional)
- Sprinkles or mini M&Ms for top (optional)
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Instructions
- Line a 9×13-inch pan with parchment and spray lightly with nonstick spray.
- In a large saucepan over low heat, melt butter and marshmallows, stirring constantly until smooth.
- Remove from heat and stir in Nutella and vanilla until shiny and fully incorporated.
- Fold in Rice Krispies and mini chips until evenly coated.
- Using a buttered spatula, press mixture firmly into the prepared pan.
- Top with sprinkles and press lightly. Let cool 30 minutes to set before slicing into squares.
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How to Serve It
- Cut into fun shapes with cookie cutters for parties or school snacks.
- Store in an airtight container for up to 3 days.
- Serve with fresh fruit to balance sweetness.
5. Nutella-Stuffed French Toast Roll-Ups
Turn breakfast into a treat with Nutella-stuffed roll-ups—soft bread rolled around a Nutella filling, pan-fried until golden. They’re creamy inside, slightly crisp outside, and great for brunch or weekend breakfasts.
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Ingredients
- 8 slices white sandwich bread, crusts trimmed
- 1/2 cup Nutella
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp butter for frying
- 2 tbsp powdered sugar for dusting
- Maple syrup for serving
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Instructions
- Flatten each bread slice with a rolling pin.
- Spread about 1 tbsp Nutella on each slice and roll tightly.
- Whisk eggs, milk, vanilla, and cinnamon in a shallow dish.
- Heat a skillet over medium and melt butter.
- Dip each roll-up in the egg mixture to coat, then place seam-side down in skillet.
- Cook 2–3 minutes per side until golden-brown and cooked through; rotate for even color.
- Transfer to a plate and dust with powdered sugar. Serve immediately with maple syrup.
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How to Serve It
- Slice rolled pieces diagonally for finger-friendly bites.
- Keep leftovers in the fridge up to 2 days in a glass meal prep container; reheat gently in a skillet.
- Pair with fresh berries or yogurt for a balanced plate.
6. Nutella Frozen Banana Pops
These frozen banana pops are cool, creamy, and perfect for warm days. Dip banana halves in Nutella, roll in toppings, and freeze for a sweet, crunchy snack kids adore.
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Ingredients
- 4 large bananas
- 1 cup Nutella, warmed slightly for dipping
- 1/2 cup chopped hazelnuts, toasted
- 1/4 cup shredded coconut
- 1/4 cup mini chocolate chips
- 2 tbsp crushed graham crackers
- 8 popsicle sticks
- Parchment paper for freezing
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Instructions
- Slice bananas in half crosswise; insert a popsicle stick into each cut end.
- Place on a parchment-lined tray and freeze 30 minutes to firm.
- Warm Nutella briefly in the microwave (10–15 seconds) to thinning consistency.
- Dip each frozen banana into Nutella, then roll in a topping mix of your choice.
- Return to tray and freeze at least 1 hour until solid.
- Serve straight from the freezer.
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How to Serve It
- Serve on a platter over a layer of ice or crushed frozen fruit to keep cold.
- Store in the freezer in a single layer in a freezer-safe container up to 2 months.
- Great for pool parties or lunchbox treats when thawed slightly.
7. Nutella Mug Cake (Single-Serve Dessert)
Need a warm chocolate fix in minutes? This Nutella mug cake is ready in the microwave and perfect as a single-serve treat for kids (with adult supervision). It’s moist, chocolatey, and topped with a Nutella swirl.
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Ingredients
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- Pinch salt
- 3 tbsp milk
- 1 tbsp vegetable oil
- 2 tbsp Nutella
- 1/4 tsp vanilla extract
- Optional: 1 tbsp mini chocolate chips
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Instructions
- In a microwave-safe mug, whisk flour, sugar, cocoa, baking powder, and salt.
- Stir in milk, oil, and vanilla until smooth.
- Drop dollops of Nutella into batter and swirl gently with a toothpick.
- Sprinkle mini chips on top if using.
- Microwave on high for 60–75 seconds—cake should rise and be set but slightly moist in center.
- Let cool 1–2 minutes before serving (mug will be hot).
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How to Serve It
- Top with a spoonful of whipped cream or a drizzle of extra Nutella.
- Serve in the mug or unmold onto a small plate.
- Store remains in the fridge up to 24 hours in an airtight container; reheat briefly in microwave.
8. Nutella Thumbprint Cookies with Jam
Classic thumbprints get a Nutella twist: a ring of Nutella around a fruity jam center. The cookies are buttery with a soft center and a glossy jam pop kids find irresistible.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1/3 cup raspberry jam or preserves
- Optional: powdered sugar for dusting
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Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar with a hand mixer until fluffy, 2–3 minutes. Add egg and vanilla.
- Gradually add dry ingredients until just combined.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Press center with your thumb or the back of a spoon to make an indentation.
- Bake 10–12 minutes until edges are lightly golden.
- Immediately fill indentation with about 1/2 tsp Nutella and 1/4 tsp jam; return to oven 1 minute to slightly set.
- Cool on a cooling rack.
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How to Serve It
- Dust lightly with powdered sugar for a pretty finish.
- Arrange on a decorative serving platter for parties.
- Store in an airtight container layered with parchment for up to 4 days.
9. Nutella Yogurt Parfait Cups
These parfaits are a breakfast or snack that feel indulgent without being fussy. Layers of Greek yogurt, Nutella, fruit, and granola create contrast in texture and flavor—kids love breaking the layers.
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Ingredients
- 2 cups Greek yogurt (plain or vanilla)
- 1/2 cup Nutella
- 1 cup fresh strawberries, sliced
- 1 cup blueberries
- 1 cup granola
- 1 tbsp honey (optional)
- 1 tsp vanilla extract (if using plain yogurt)
- Mint leaves for garnish (optional)
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Instructions
- If using plain yogurt, stir in vanilla and honey.
- Place 2 tbsp yogurt in the bottom of each cup.
- Add a thin layer of Nutella (1 tsp), then a layer of fruit and granola.
- Repeat layers finishing with fruit and a drizzle of Nutella.
- Garnish with mint. Serve immediately so granola stays crunchy.
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How to Serve It
- Serve in clear cups so kids can see the layers.
- Pack in glass jars with lids for on-the-go snacks; keep granola separate until ready to eat.
- Make-ahead: prepare layers (except granola) and refrigerate up to 24 hours.
10. Nutella-stuffed Mini Muffins
Mini muffins with a hidden Nutella center are perfect for snack packs and little hands. They bake quickly, and the molten pocket is a delightful surprise.
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup Nutella (for filling)
- Optional: powdered sugar for dusting
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Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin or use liners.
- Whisk flour, sugar, baking powder, and salt.
- In another bowl, combine egg, milk, oil, and vanilla.
- Stir wet into dry until just combined.
- Spoon 1 tsp batter into each mini cup, add 1/2 tsp Nutella, then top with more batter to cover.
- Bake 10–12 minutes until golden and a toothpick inserted in the cake portion comes out clean (avoid the Nutella center).
- Cool in pan 5 minutes, then remove to a cooling rack.
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How to Serve It
- Dust with powdered sugar or drizzle with a thin glaze.
- Store in an airtight container for up to 3 days; reheat briefly to revive the molten center.
- Freeze extras and reheat in the microwave briefly before serving.
11. Nutella Pretzel Twist Bites
Sweet meets salty with these twist bites—pretzel dough braided or twisted, brushed with butter, and finished with a Nutella drizzle. The crunchy exterior and creamy topping are kid-friendly and travel well.
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Ingredients
- 1 package refrigerated pizza dough (or homemade dough)
- 1/4 cup unsalted butter, melted
- 1/2 cup Nutella
- 1/2 cup coarse salt for topping (or use pretzel salt)
- 1/3 cup powdered sugar (for dusting)
- 1/4 cup chopped hazelnuts
- 1 egg (for egg wash)
- 1 tbsp water
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Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pizza dough into ropes about 1/2-inch thick and twist into bite-sized knots or twists.
- Whisk egg with water and brush each piece; sprinkle with coarse salt.
- Bake 10–12 minutes until golden brown.
- Warm Nutella briefly to drizzle. Brush with melted butter, then drizzle Nutella and sprinkle chopped hazelnuts.
- Serve warm.
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How to Serve It
- Serve on a serving platter with extra Nutella for dipping.
- Store cooled pieces in an airtight container up to 2 days; rewarm to refresh.
- Great at parties with a fruit tray and cheese.
12. Nutella Oatmeal No-Bake Energy Bites
These no-bake energy bites combine oats, Nutella, and mix-ins into poppable snacks—perfect for backpacks or lunchboxes. They’re chewy, portable, and customizable.
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Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup Nutella
- 1/3 cup peanut butter or almond butter
- 1/4 cup honey
- 1/4 cup mini chocolate chips
- 2 tbsp chia seeds or ground flaxseed
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup dried cranberries or raisins
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Instructions
- In a bowl, stir Nutella, peanut butter, honey, and vanilla until smooth.
- Add oats, chia seeds, chocolate chips, salt, and dried fruit if using; mix until combined.
- Chill mixture 15–20 minutes to firm slightly.
- Roll into 1-inch balls with lightly oiled hands.
- Refrigerate 30 minutes to set fully.
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How to Serve It
- Pack in a small glass jar with lid for easy snacks.
- Store refrigerated up to 7 days or freeze for longer storage.
- Serve with milk or a fruit cup for a balanced snack.
13. Nutella and Apple Quesadilla
Sweet quesadillas are a quick lunch idea—Nutella melts into apple slices inside a warm tortilla for a soft, chewy treat with a fruity bite.
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Ingredients
- 4 flour tortillas
- 3/4 cup Nutella
- 2 medium apples, thinly sliced
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- 2 tbsp brown sugar (optional)
- Optional: whipped cream or vanilla yogurt for dipping
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Instructions
- Toss apple slices with lemon and cinnamon.
- Spread 2 tbsp Nutella over half of each tortilla; top with apple slices and sprinkle a little brown sugar if desired.
- Fold tortilla in half.
- Heat a skillet over medium and melt butter. Cook quesadilla 2–3 minutes per side until golden and Nutella is melted.
- Slice into wedges and serve warm.
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How to Serve It
- Serve with a side of vanilla yogurt or caramel for dipping.
- Stack wedges on a serving platter for family-style eating.
- Leftovers keep in the fridge up to 24 hours; reheat in a skillet for best texture.
14. Nutella Banana Bites with Graham Cracker Crust
Mini banana sandwiches use sliced bananas as the “bread” and creamy Nutella in the center, rolled in crushed graham crackers for crunch. These are perfect for tiny hands and party platters.
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Ingredients
- 3 large bananas, sliced into 1/2-inch rounds
- 1/2 cup Nutella
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
- 1/4 cup mini chocolate chips (optional)
- 1 tbsp honey (optional)
- 1/2 tsp ground cinnamon
- Skewers or toothpicks for serving
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Instructions
- Mix graham cracker crumbs with melted butter.
- Pair banana slices. Spread about 1/2 tsp Nutella on one slice and sandwich.
- Roll edges of each sandwich in graham crumbs and press lightly.
- If desired, drizzle lightly with honey and sprinkle mini chips.
- Chill 15 minutes to set.
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How to Serve It
- Serve on a platter with decorative picks for easy grabbing.
- Store chilled in an airtight container up to 24 hours (bananas brown over time).
- Make ahead for parties and add crumbs just before serving if you want extra crunch.
15. Nutella Pancake Topping Stack
Swap syrup for Nutella drizzle over pancakes for a weekend treat. Mixed with a little milk, Nutella becomes pourable and adds a rich chocolate-hazelnut flavor kids will ask for.
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Ingredients
- 2 cups pancake mix (or homemade batter)
- 1 1/2 cups milk (for batter)
- 1 egg
- 2 tbsp vegetable oil
- 3/4 cup Nutella
- 2–3 tbsp milk (to thin Nutella)
- 1 cup fresh berries
- Butter for serving
- Optional: powdered sugar for dusting
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Instructions
- Prepare pancake batter according to package or recipe (mix flour, milk, egg, oil if making from scratch).
- Heat a nonstick griddle or skillet over medium heat and spray lightly with oil.
- Pour batter to form pancakes; cook until bubbles form and edges set, then flip and cook 1–2 minutes.
- Warm Nutella with 2–3 tbsp milk until pourable.
- Stack pancakes, drizzle Nutella sauce, and top with berries and butter.
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How to Serve It
- Serve on a warmed serving plate and pass extra Nutella in a small pitcher.
- Make-ahead: stack and refrigerate; reheat gently and add freshly warmed Nutella.
- Pair with plain yogurt or fresh fruit to balance sweetness.
16. Nutella Rice Pudding Parfaits
Creamy rice pudding layered with Nutella makes a comforting snack or dessert that feels special. Kids can help spoon layers into jars for a fun presentation.
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Ingredients
- 1 cup short-grain rice
- 2 cups milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- Pinch salt
- 1/2 cup Nutella
- 1/2 tsp ground cinnamon
- 1/4 cup raisins (optional)
- Zest of lemon (optional)
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Instructions
- Rinse rice under cold water.
- In a saucepan, combine rice, milk, sugar, and salt. Bring to a simmer over medium-low.
- Cook, stirring frequently, for 25–30 minutes until rice is tender and mixture thickens to a pudding consistency.
- Stir in vanilla and raisins if using; cool slightly.
- Layer pudding and Nutella in jars; swirl gently for marbled effect.
- Chill 1–2 hours before serving.
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How to Serve It
- Top with a sprinkle of cinnamon or lemon zest for freshness.
- Serve in mason jars for portable desserts.
- Store refrigerated up to 3 days; stir before serving.
17. Nutella Brownie Bites
These brownie bites are intensely chocolatey with a Nutella swirl for extra hazelnut flavor. They’re rich, so small portions go a long way for kids.
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Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup Nutella
- 1/4 cup mini chocolate chips (optional)
- Flaky sea salt for sprinkling
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Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 pan.
- Melt butter and whisk with sugar until smooth. Beat in eggs and vanilla.
- Whisk in cocoa, flour, and salt until combined. Stir in chips if using.
- Spread batter into pan. Dollop Nutella and use a toothpick to create swirls.
- Bake 18–22 minutes; center should be set with a few moist crumbs.
- Cool fully, then cut into bite-sized squares and sprinkle with sea salt.
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How to Serve It
- Serve on a small dessert platter with napkins for guests.
- Store in an airtight container at room temperature up to 3 days or refrigerate for longer.
18. Nutella Fruit Dip with Dippers
A simple Nutella dip turns fresh fruit into a party. Mix Nutella with a bit of cream cheese or Greek yogurt for a spreadable, dippable texture kids can manage.
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Ingredients
- 1/2 cup Nutella
- 4 oz cream cheese, softened (or 1/2 cup Greek yogurt)
- 2 tbsp milk (to thin)
- 1 tsp vanilla extract
- 1 tbsp honey (optional)
- 2 apples, sliced
- 1 cup grapes
- 1 cup strawberries, halved
- Pretzel sticks, graham crackers, and sliced bananas for dippers
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Instructions
- Whip Nutella and cream cheese with a spoon or a small hand mixer until smooth.
- Add milk and vanilla to reach a dip consistency.
- Arrange fruit and dippers on a board around the bowl.
- Keep refrigerated until serving.
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How to Serve It
- Serve chilled with fruit skewers for easy dipping.
- Store leftover dip in an airtight container up to 3 days.
- Great for playdate platters and family movie nights.
19. Nutella Mini Cupcakes with Whipped Topping
Mini cupcakes are perfect for little hands and portion control. Fill the center with Nutella and top with a light whipped cream for a balanced bite.
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Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup Nutella (for filling)
- 1 cup whipped cream or whipped topping
- Sprinkles for decoration
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Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin.
- Cream butter and sugar with a hand mixer until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk until smooth.
- Fill mini cups 2/3 full and bake 10–12 minutes until a toothpick comes out clean.
- Cool, then core each cupcake and fill with about 1/2 tsp Nutella.
- Pipe whipped cream on top and add sprinkles.
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How to Serve It
- Display on a cake stand for parties.
- Store chilled for up to 2 days; fill and frost just before serving if making ahead.
20. Nutella Granola Bars (Baked)
Homemade granola bars with Nutella ribbons are a hearty snack for school lunches. Use oats, honey, and mix-ins for chew and nutrition.
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Ingredients
- 2 cups old-fashioned oats
- 1/2 cup chopped nuts (hazelnuts or almonds)
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1/4 cup dried fruit or mini chocolate chips (optional)
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Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.
- Toast oats and nuts on a baking sheet 8–10 minutes to bring out flavor.
- In a saucepan, melt butter with honey and brown sugar until combined. Stir in vanilla.
- Mix toasted oats and nuts with the syrup until coated.
- Press half the mixture firmly into the pan. Warm Nutella and dollop over, then cover with remaining oat mix and press firmly.
- Bake 15–18 minutes until golden. Cool fully, then slice into bars.
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How to Serve It
- Wrap bars individually for lunchboxes using parchment.
- Store in an airtight container up to 5 days or freeze for longer.
- Pair with string cheese or fresh fruit for balanced snacks.
21. Baked Nutella & Strawberry Turnovers
Flaky puff pastry stuffed with Nutella and strawberries makes a bakery-style treat at home—easy to assemble and bake. Kids love the flaky layers and sweet filling.
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Ingredients
- 1 sheet frozen puff pastry, thawed
- 3/4 cup Nutella
- 1 cup strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 large egg (for egg wash)
- 1 tbsp milk
- 1 tbsp powdered sugar for dusting
- 1 tsp vanilla extract (optional)
- 1 tbsp cornstarch (to thicken filling, optional)
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Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Toss strawberries with sugar, lemon juice, and cornstarch; let sit 5 minutes.
- Cut puff pastry into 6 squares. Spoon about 1 tbsp Nutella and 1 tbsp strawberry mixture onto one half.
- Brush edges with beaten egg mixed with milk. Fold pastry over and press edges with a fork to seal.
- Brush tops with egg wash and bake 15–18 minutes until puffed and golden.
- Cool slightly and dust with powdered sugar before serving.
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How to Serve It
- Serve warm with a small scoop of vanilla ice cream for a special dessert.
- Store cooled turnovers in an airtight container for up to 2 days; reheat in oven for best flakiness.
- Great for brunch or a sweet surprise in lunchboxes.
These 21 recipes give you a full repertoire of Nutella treats for kids—quick bakes, no-bake snacks, breakfast-friendly ideas, and treats for special occasions. Pin your favorites to try later and mix-and-match flavors—banana, strawberry, hazelnut, and a little sea salt go a long way. Which one will you make first? If you’re stocking a small baking collection, a reliable silicone baking mat set makes cleanup faster and keeps treats from sticking—handy across nearly every recipe here. Share these with family and friends and save this pin for busy days when you need snacks that are fast, fun, and kid-approved.