Moroccan oat risotto

Hafer-Risotto Marrokanisch

Embark on a culinary journey into the fascinating world of Moroccan flavors with this irresistible oat risotto recipe. With chickpeas, carrots, Raz 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 (400 g filling weight)
2-3 tbsp olive oil
1 carrot, finely diced
1 red onion, diced
2 cloves of garlic, finely chopped
50 g cashew nuts
400 ml water
100 g Crunchy classic
2 tbsp dried apricots, chopped
1/2 tbsp Raz el Hanout (spice mix)

Aside from that:
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 in it. 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, Raz el Hanout. Stir well, then add the rest of the water. Allow to thicken while stirring over 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 fiber, iron, zinc and plant-based protein.
  • Oatmeal swells much faster than rice, meaning your meal is ready to eat super quickly.
  • And of course because we just love oats!

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