I love chestnuts! However, at my family Thanksgiving feast the chestnuts are usually the food that gets put in the oven and forgotten (if not forgotten all together)! This year though I've turned the chestnut into a breakfast dish to insure I get my Chestnuts in even if they don't ever make it on the dinner table Thursday's big feast.
I present to you Chestnut & Apple oats. A filling and tasty breakfast for Autumn, but perhaps for the morning of Black Friday so you're not too full from breakfast to enjoy the Thanksgiving feast.
To start, you'll need to score your chestnut shells with an 'X' and roast for about 10-15 minutes. I used 5 but depending on the size of yours the amount will vary.
While the chestnuts roast you can thinly slice an apple (I only used half an apple) and coat it in a little of bit of cinnamon sugar. Then warm up a small pan to cook the apple in until softened to your preferred taste.
When the chestnuts come out of the oven peel the shells and the skin off all of them. This can be a little tricky if you've over cooked them or let them cool too long before peeling, but just do your best use whatever amount you can get completely peeled!
Now it's time to actually make the oatmeal! Place a 1/2 cup of oats in your pot (I actually used steel cut oats this time for a little variety, but any kind is fine). Add about 2 tsp of sugar, 1/2 tsp cinnamon, and 1/4 tsp of both nutmeg and cloves. Add about 3/4 of your roasted & peeled chestnuts. Then add 1 cup of unsweetened coconut milk and bring to a boil.
Once boiling, turn heat down to 2 or 3 and simmer (stirring occasionally) until your desired consistency is reached.
Pour your oats into your favorite oatmeal bowl, top with your cooked apple slices and the rest of your cooked & peeled chestnuts, and ENJOY!