Name: Porridge and roasted chestnut pots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 50g oats, (gluten-free if needed); 150 ml hazelnut milk; 1 tsp of cinnamon powder; 100g roasted chestnuts; 100g vanilla custard or vanilla yoghurt (vegan, if necessary); Whipped cream (vegan, if needed)

Porridge and roasted chestnut pots

15 Oct 2021

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

50g oats, (gluten-free if needed)
150 ml hazelnut milk
1 tsp of cinnamon powder
100g roasted chestnuts
100g vanilla custard or vanilla yoghurt (vegan, if necessary)
Whipped cream (vegan, if needed)

Instructions

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.