Chop the chestnuts into small pieces and slice the dates thinly.
Put the chestnuts, oats, almond milk, cinnamon and salt into a saucepan and stir everything together thoroughly.
Heat the mixture over a medium heat, stirring, until the porridge just starts to simmer.
Let the porridge swell over a low heat until the oats are soft and the texture turns creamy. Stir every now and then.
Season the porridge with a little more cinnamon if needed and take it off the heat.
Spoon the warm chestnut porridge into bowls and top with the dates.
Good to know
A porridge like this feels like a relaxed morning. Soft, warm and pleasantly sweet without feeling heavy. It just fits on chilly days.
Swaps
Almond milk → oat milk (a few more beta-glucans from the oats); Dates → figs (more fibre); Chestnuts → pear pieces (juicier); Cinnamon → vanilla (milder in flavour, no extra sweetness needed)
Allergens
The recipe is vegan; oats contain gluten unless certified gluten-free, and almond milk contains tree nuts. In normal amounts it's well suited to children and during pregnancy; for very young children, cut the dates finely. Contains: gluten (oats), tree nuts.
