Porridge and roasted chestnut pots
You can make this porridge and roasted chestnut pots with normal daily product or vegan versions. The oats can be gluten-free too! It’s a lovely, healthy puddings after a midweek meal or you can serve it for a weekend breakfast or brunch. The chestnuts should be pre-roasted, ready to eat.
Ingredients
Method
- Stir the oats and cinnamon in a saucepan together, then pour over the milk. Bring to the boil and gently simmer for 10 minutes, until creamy.
- Turn off the heat, stir, put the lid on, then rest for about 10 minutes.
- Meanwhile, peel the roasted chestnuts and put aside 4 of them, then chop the rest. Spoon some porridge into four glasses or small pots, then scatter some chestnuts over it, then top with vanilla custard or yoghurt.
- Repeat once more the layering (porridge, chestnuts, custard) then add some whipped cream and put a chestnut on top of each.
- Serve immediately.