Breakfast chestnuts with crunchy granola

Name: Breakfast chestnuts with crunchy granola
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 parcel vanilla sugar; 4 tsp maple syrup; 50 g pecan nuts; 600 g plain yoghurt; 320 g frozen peeled chestnuts; 8 tbsp fine whole-grain rolled oats

breakfast Vegetarian Autumn

Total: 20 min. | Active: 20 min.

vegetarian

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Autumn is chestnut season! For this breakfast, we're adding a sophisticated 5-minute vanilla granola! The caramelized vanilla sugar makes the oats wonderfully crunchy and goes beautifully with the soft, aromatic chestnuts.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Chestnuts
320 g	frozen peeled chestnuts, defrosted
	water, boiling

Crunchy granola
8 tbsp	fine whole-grain rolled oats
50 g	pecan nuts, coarsely chopped
2 parcel	vanilla sugar

To serve
600 g	plain yoghurt
4 tsp	maple syrup

How it's done

Chestnuts

Simmer the chestnuts in boiling salted water for approx. 5 mins. until soft, drain.

Crunchy granola

Mix the oats, nuts and vanilla sugar in a frying pan, heat while stirring, toast until the sugar has melted and is lightly caramelized. Remove, spread over a sheet of baking paper, leave to cool.

To serve

Divide the yoghurt into bowls, top with the chestnuts and crunchy granola, drizzle with the maple syrup.

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