Vermicelli porridge

Name: Vermicelli porridge
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g plain greek yoghurt; 3 dl milk; 2 pears; 1 parcel chestnuts in caramel sauce; 150 g fine whole-grain rolled oats; 1 pinch salt; 100 g chestnut puree

breakfast desserts Christmas

Total: 25 min. | Active: 25 min.

vegetarian

826 Likes

Breakfast or dessert? This porridge ticks both boxes! I created this recipe to use up my left-over vermicelli. In my opinion, porridge is the perfect comfort food, especially when it's wet and cold outside and you need warming up!

Claudia - stylingqueen

Ingredients

for 4 person

Porridge
6 dl	milk water (1/2 milk, 1/2 water)
1 pinch	salt
100 g	chestnut puree
150 g	fine whole-grain rolled oats

Toppings
2	pears, diced
1 parcel	chestnuts in caramel sauce (approx. 290 g)
150 g	plain greek yoghurt

How it's done

Porridge

Heat the milky water, salt and chestnut puree, keep stirring until the chestnut puree has dissolved. Add the oats, simmer over a low heat for approx. 5 mins., stirring occasionally. Remove the pan from the heat.

Toppings

Place the pears, chestnuts and sauce in a pan, simmer for approx. 2 mins. Serve the porridge in bowls, top with yoghurt, pears and chestnuts.

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