Truthfully, this recipe began as Chestnut Praline Oatmeal. I was going to use my beloved vegan caramel-flavored agave syrup. But then I looked up what praline actually was, and I backed down from that quest.
Since I like the flavor of maple syrup better, I decided to go in a different direction (but still inspired by chestnut praline). In other words, if you swap caramel sauce for the maple syrup, you will essentially have a cheater version of chestnut praline. But I recommend the maple version. 🙂
I promised a couple weeks ago that I was bringing you more chestnut recipes. This time, I made chestnut puree and stirred it into the oatmeal (as opposed to just using diced chestnut, like I used to). You can buy jars of chestnut puree, but for some reason, it costs a thousand dollars. It was cheaper for me to buy a bag of chestnuts from Trader Joe’s and blend it with some soy milk and vanilla extract. I saved at least $6. (Find the link for instructions to make chestnut puree in the recipe below.)
I certainly like this better than using diced chestnuts. It makes a creamier, thicker porridge. Plus, chunks of chestnut are a little strange. They have such an, errr, unique texture. Pureeing them really solves that problem.
And of course, this recipe also includes grated zucchini. This is optional, but I recommend it as it adds volume and creaminess to your oatmeal. You can easily replace it with other pureed/mashed fruits or vegetables, but they will all add a flavor.
Psst. . . this recipe is also good salted. 😉
- [tunes] All of Justin Bieber’s new album is excellent and I’m not afraid to admit it.
- [eats] These Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa look amazing. They’re vegetarian, but just leave off the cheese to make them vegan. 😍
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup old-fashioned oats
- 1/3 cup (or more) grated zucchini or yellow squash (optional, but recommended)
- 2 rounded tbsp chestnut puree (I made my own; it's way cheaper!)
- 1/2 tsp vanilla extract (or hazelnut)
- pinch of allspice (optional)
- 1 tbsp maple syrup (or other liquid sweetener)
- pinch of salt
- pecans for topping (recommended)
How to make it:
- Bring milk (I used 1/2 cup almond milk and 1/2 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 (I grate mine while the liquid is heating up). Stir occasionally.
- Once more of the liquid has absorbed, add chestnut puree, vanilla extract, allspice, maple syrup or other sweetener, and salt. Stir until puree is evenly distributed.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with another splash of milk, a sprinkle of chopped pecans, and another drizzle of maple syrup or other sweetener.