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.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

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

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.