Thursday, November 14, 2013

Apple and Chestnut Oatmeal

When I posted my Berry and Fig Oatmeal and asked readers what ingredient they'd like to see me experiment with, Irene (a frequent commentor) requested chestnuts. My initially reaction was "GTFO." My only experience (truly, the only one) with chestnuts was last Thanksgiving. I spent that holiday with Allison and her family, and together we prepared a phenomenal Chestnut, Leek, and Apple Stuffing.

Obviously, I loved this dish, but I still couldn't see myself using chestnuts in oatmeal. However, as I wear out all my pumpkin and sweet potato possibilities, I'm starting to open my mind to different ingredients. Cue the chestnuts.

Trader Joe's sells a wonderful little box of prepared chestnuts this time of year. The only annoying part is that you must use them within three days after opening them, so that caused some stress for me. Still, it was worth it to have something a little unique in the fridge!

To make this recipe extra special, I included an optional cranberry sauce swirl on the top. Because both apples and chestnuts are not incredibly flavorful, the tart swirl gives this recipe the pizzazz it needs to be a favorite.

P.S. Notice how creamy this porridge looks? I've mastered the art of creamy apple oatmeal. I'll be sharing my secrets in my next post!

Apple & Chestnut Oatmeal with a Cranberry Swirl

by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 5 min
Keywords: stove top
Ingredients (serves 2)
  • 1 cup milk of choice
  • 1/2 cup water
  • 1/2 cup quick cook steel-cut oats (I use Country Choice Organic)
  • 1 apple
  • 1 tsp vanilla extract
  • 1/8 tsp blackstrap molasses
  • 1/2 tsp cinnamon
  • pinch of allspice
  • pinch of salt
  • 10 or so chestnuts, boiled and peeled
  • cranberry sauce (optional)
  1. Bring milk and water to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  2. Dice in apple immediately.
  3. Once more of the liquid has absorbed, add vanilla extract, cinnamon, allspice, molasses, and salt. Stir. Then, add in chestnuts and stir again.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). If opting for the cranberry sauce swirl, take one or two spoonfuls of cranberry sauce and stir into the top of the porridge.
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  1. I'm glad you listened to me!! Chestnuts in oatmeal are amazing, they make it so creamy and filling! To me, it is the perfect autumn breakfast :)

  2. Made this today with unsweetened almond milk, a Fuji apple and a can of Dynasty sliced water chestnuts. My topping was ~1 Tbl of chocolate PB2 and it turned out quite tasty. However, I am curious about texture. How did you prepare the chestnuts? I left the slices big enough to provide some crunch but Irene's comment mentions "creamy".

    1. Yeah, I'm not sure what she did; she might be using chestnut puree/paste. I just halved mine.

  3. Chestnuts are one of my favorites! Interestingly enough, they taste a bit of sweet potatoes/pumpkin/squash, so you're not far off. I love their dense, chewy texture as well, which also lends itself to nut butter.


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