With the dark cold mornings becoming more frequent, you now that Winter is around the corner. Winter is to be celebrated and not to be sad about, for not only to you get to wear cute little wooly hats, wrap up in large scarfs etc but you can get excited about all the great winter seasonal foods that is coming.
One of those is the chestnut, they have such a unique wholesome taste and are so versatile, can be used for sweet or savoury dishes.
We I decided to what better way to start one of those cold dark morning than with a big bowl of Chestnut Oatmeal/Porridge. It has a great winter taste and great one for the holidays.
I will start by saying that I cheated and I found in Whole Foods that Merchant Gourmet mades pouches of Chestnut Puree. Alternatively, all you need to do it roast some whole chestnuts – just prink them before you put them in the oven otherwise they can explode – been there done that don’t want to clean that up again. When they have roasted for about 35-45mins you need to let them cool before peeling them, then just blend them all up with a small dash of water to make puree.
Now that you have the core ingredient you are ready to made your Oatmeal.
30g of Jumbo Oats
50g of Chestnut Puree (leave 10g for topping)
1 Tsp of Cinnamon
Half a Tsp of Nutmeg
200 ml of Nut Milk (Almond, Cashew, Oat, Brown Rice or Tiger Nut are good options)
150 ml of Water
1 tsp of Vanilla Powder
1 Tsp of Honey or Date Nectar (Optional for extra sweetness)
Chopped Medjool Date
10g of Nut Butter
Put the Oats, 40g of Chestnut Puree, Cinnamon, Nutmeg, Water and your choice of milk into a saucepan on a medium heat for about 3-4mins, stirring occasionally. It will have come to the boil and the oats will start breaking down. You made choice to put the Date Nectar/Honey just before it is done if you want extra sweetness.
When there is still a bit of liquid in the oatmeal, take it off the heat and put it a bowl. Now let it settle for about 2-3 mins to set it firm up before placing you choice of toppings.
I put on extra Chestnut puree, some flaked almonds and chopped up Medjool dates. You might not want to put more chestnut puree and use a nut butter instead.
Now all you have left to do is Enjoy! It has a lovely earthy winter taste to it, and makes me think of the holidays with the spices.
Let me know how you enjoy making it and any personal twist you decide to put on it.