I’ve said it before, and I’ll say it again: The month of January is a great time to stock up on bags of roasted chestnuts. You can find them in most supermarkets on sale, or in with the marked-down items. GRAB THEM! They will usually be good for at least a year – just check the dates.
This is especially great news for those with gluten or grain sensitivities. Roasted chestnuts are just that – chestnuts. Nothing else added. And good news for those of us trying to eat healthier in the New Year – chestnuts are much lower in fat than other nuts. They are also loaded with nutrients – such as B-vitamins, vitamin C, iron, and calcium.
This breakfast is so easy to make. If you want to make things even easier, you can even make the chestnut ‘crumble’ ahead of time. Then, just saute’ your veggies when you’re ready for breakfast. Here I’ve used collard greens and red onions. But you can use whatever veggies you have in the house.
You may notice that different brands of chestnuts have different weights per bag. Don’t worry – just be sure to make the ratio of nuts to milk as even as you can.
Chestnut Breakfast Crumble
2 bags roasted chestnuts* (*if you put them in a measuring cup, it will be about 1 1/2 c. – please see above)
1 1/2 c. unsweetened milk of your choice (I use unsweetened coconut milk or unsweetened almond milk)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
4 heaping c. of chopped raw veggies of your choice
3 tbsp. olive oil
sea salt and pepper to taste
Grease a skillet that is safe to use in the oven.
Preheat oven to 400 degrees.
Place chestnuts, milk, and spices in a food processor. Blend until smooth.
Pour chestnut mixture into the skillet. Bake for 20-30 minutes, or until the chestnut crumble is firm to the touch. (It will look like the photo below – it will pull apart. Don’t worry, that’s what is supposed to happen.)
While chestnut mixture is cooking, chop veggies and saute’ over low heat until wilted.
Using a spatula, remove the chestnut mixture from the skillet. (It will crumble. That’s ok.)
Toss the chestnut mixture with the veggies. Add salt and pepper to taste. DONE!
(if you have any leftovers, just warm in the oven later on).