This is actually two recipes in one. The Eggnog Oatmeal could be eaten alone or topped with anything, and the Apple-Cranberry-Chestnut Compote could be added to any oatmeal you want! I just chose to pair them together.
Although I have made an oatmeal with eggnog before (in overnight form), I wanted to try it again in a new way. In particular, I wanted to try it with zucchini. 🙂
You could use any eggnog for this, storebought or homemade. I used SoDelicious coconut eggnog (this is not a sponsored post). I like to use coconut-based eggnog because coconut is the richest of the plant-based milks. I can’t imagine drinking eggnog made from rice milk or almond milk since eggnog is supposed to be thick and rich and creamy. But to be fair, I have never even tried rice- or almond-based eggnogs. Maybe they’re amazing. I don’t know and I probably never will. 🙂
But let’s focus on the star of this recipe: the compote. I am often thinking of ways to incorporate chestnuts into oatmeal. I did many chestnut recipes in 2013, but I kind of ignored them last autumn. Time to bring them back! I didn’t really know what I was doing two years ago, which is why I’m surprised when people compliment my chestnut recipes. I think I can do so much better. ^_^ I hope to bring much higher quality chestnut recipes to you this year. This will be the first of several.
One mistake I made two years ago is just chopping up chestnuts like other fruits and leaving them in oatmeal plain. If you really love chestnuts, this would probably be fine for you. However, I don’t think this is necessarily the best way to use them. With their . . . strange . . . texture and flavor, I think they need to be prepared differently and not just dropped in chunks into the oatmeal. (But if you like that, don’t let me stop you from doing that!)
So today’s solution for chestnuts is a compote. I was heavily inspired by this apple-chestnut “relish.” It used golden raisins instead of cranberries, but I just love using fresh cranberries when they’re in season.
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What you'll need:
- 1/2 cup diced apple (the smaller, the better!)
- 1/4 cup diced roasted and peeled chestnut (the smaller, the better!)
- 1/8 cup fresh or frozen cranberries
- 1/4 cup water
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- pinch each of ginger, nutmeg, and cloves
- 3/4 cup eggnog of choice (I used SoDelicious coconut vegan eggnog)
- 1/4 cup quick cook steel cut oatmeal
- 1/2 cup grated zucchini or yellow squash (peeling optional)
- maple syrup, to taste (optional, I omitted)
- pinch of nutmeg
- pinch of salt
How to make it:
- Combine apples, chestnuts, cranberries, water, and maple syrup in a saucepan over medium heat. Bring to a simmer and lower heat to medium-low.
- Let simmer for around five minutes, until mixture begins to thicken. Stir occasionally. Smash the bigger pieces with your spatula (a wooden spoon works best, actually).
- Stir in cinnamon and other spices. Remove from heat and allow mixture to thicken while you make your oatmeal.
- Bring eggnog (you could also use 1/2 cup eggnog and 1/4 cup 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.)
- Add grated zucchini/squash (alternatively, you can puree it instead of grate it). Stir occasionally.
- Once more of the liquid has absorbed, add maple syrup, nutmeg, and salt. Stir. Add more maple syrup if necessary.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with Apple-Cranberry-Chestnut Compote (or whatever topping you want) and any other additional ingredients (coconut, nuts, dried fruit, etc.).
Just an FYI:
You can also prepare the oatmeal while the compote is simmering.