Since my acupuncturist told me to eat more warming foods I’ve been eating porridge almost every morning. I’m a creature of habit, but even I get bored of the same daily routine so I’ve been experimenting with ways to jazz up my breakfast. One of my favourites at the moment is this delicious sweet chestnut porridge.
I’d never even heard of sweet chestnut spread until I saw Rachel Khoo make it and slather it all over crepes – it looked so delicious that when I saw a jar in the supermarket the other day I couldn’t resist.
- 35g quick cook oatmeal
- 180ml semi-skimmed milk
- 1tbsp chestnut spread (I used Bonne Maman)
- 1 banana
Put the oatmeal, milk and a sprinkle of cinnamon in a pan and heat over a low heat stirring regularly for 2-3 minutes, or until the milk is absorbed and the porridge has thickened up. Just before the end stir in the chestnut spread.
Serve with a sliced banana and another dusting of cinnamon.