Chestnut Honey Porridge

British breakfast tables have long welcomed a steaming bowl of porridge, and this one leans into autumn with soft chestnuts and ripe pear. Oats simmer gently in milk with honey and a touch of cardamom until creamy and fragrant.

Serves 3 · 8 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 68g carbs
• 11g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup cooked peeled chestnuts
• 1 medium ripe pear
• 2 cups whole milk
• 1 cup water
• 3 Tbsp honey
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 1 tsp unsalted butter

Instructions

1. 1Dice the pear into small cubes, leaving the skin on for gentle texture and color.
2. 2Roughly chop half the cooked chestnuts and leave the rest in larger pieces for topping later.
3. 3In a medium saucepan combine the oats, milk, water, salt, and cardamom over medium heat.
4. 4Bring the mixture to a gentle simmer, stirring often so the oats do not stick to the bottom.
5. 5Once simmering, reduce heat to low and cook, stirring frequently, until the porridge thickens and the oats soften, about 8 to 10 minutes.
6. 6Stir in the diced pear and the chopped chestnuts during the last 3 minutes so the fruit warms through without turning mushy.
7. 7Remove from heat and stir in the butter and most of the honey until melted and glossy.
8. 8Taste and adjust with a touch more honey if the pears are less sweet.
9. 9Ladle the hot porridge into bowls.
10. 10Top each serving with the reserved larger chestnut pieces.
11. 11Drizzle the remaining honey over the top in thin ribbons.
12. 12Serve immediately while steaming so the chestnuts stay soft and the pear pieces stay bright.