Moroccan Oat Risotto

Hafer-Risotto Marrokanisch

Embark on a culinary journey into the fascinating world of Moroccan flavours with this irresistible oat risotto recipe. With chickpeas, carrots, Ras el Hanout spice mix and sweet dried apricots, this dish is a real treat. Refined with fresh mint leaves and our creamy, crunchy classic as a base, this delicious creation takes you straight into the magical world of Morocco. Ready for a unique taste experience?


Moroccan oatsotto



1/2 can of Chickpeas (400g filling weight)
2-3 tbsp Olive Oil
1 Carrot, finely diced
1 Red Onion, diced
2 Cloves of Garlic, finely chopped
50g Cashew Nuts
400ml Water
100g Crunchy classic
2 tbsp Dried Apricots, chopped
1/2 tbsp Ras el Hanout (spice mix)

Fresh Mint Leaves, finely chopped



Place the chickpeas in a sieve, rinse with cold water and drain well.
Heat the oil in a non-stick pan and fry the carrots. After about 5 minutes, add the onions and garlic and fry them in the same way. Finally, add the cashews.
Mix everything well, then deglaze with about half of the water over high heat. Crunchy classic, add apricot pieces, Ras el Hanout. Stir well, then add the rest of the water. Allow to thicken while stirring over a low heat for about 5 minutes.
When the Kerniger Classic is nice and soft and creamy, spread it over 2 deep plates and serve with fresh mint.

Moroccan oatsotto

Why we use Oats instead of Rice

You ask yourself why we choose our risotto use oats instead of rice?
Here you go:

  • The complex carbohydrates in oats lead to satiety for a particularly long time.
  • Oat flakes are particularly easy to digest.
  • Oats provide lots of fibre, iron, zinc and plant-based protein.
  • Oatmeal swells much faster than rice, meaning the cook time is less.
  • And of course because we just love oats!

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