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Breakfast recipe · from the recipe book

Applesauce Oat Porridge with Ricotta and Pecans

Silky, extra-creamy oats simmered in blender oat milk and spiced applesauce, finished with fresh apple, cool vanilla-kissed ricotta and crunchy toasted pecans.

Applesauce Oat Porridge with Ricotta and Pecans

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: 40 g for the oat milk, 240 g for the porridge
  • 3¼ cups760 gWater
  • 1 cup240 gUnsweetened applesauce
  • 1 medium180 gApplefinely diced
  • ⅔ cup160 gPart-skim ricotta
  • ⅓ cup chopped40 gPecansroughly chopped
  • 3 tbsp20 gGround flaxseed
  • 1 tbsp packed16 gBrown sugardivided: 12 g for the porridge, 4 g for the ricotta
  • 1½ tsp4 gGround cinnamondivided: 3 g for the porridge, 1 g for the ricotta
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt

Steps

  1. Make the oat milk first: blend the 40 g portion of oats with the water on high for about 45 seconds until smooth and milky. Set aside; no need to strain.
  2. Finely dice the apple and chop the pecans.
  3. In a small bowl, stir the ricotta with the vanilla, the 4 g portion of brown sugar and the 1 g portion of cinnamon. Set aside as the topping.
  4. Set a medium pot over medium heat and toast the pecans, stirring, for 3 to 4 minutes until fragrant. Tip them into a small bowl.
  5. Pour the oat milk and the applesauce into the same pot. Stir in the remaining 240 g of oats, the 12 g portion of brown sugar, the 3 g portion of cinnamon and the salt.
  6. Bring to a gentle simmer and cook, stirring often, for 6 minutes.
  7. Stir in the apple and the flaxseed and cook 2 to 3 minutes more until thick and creamy and the apple is just tender. Add a splash of water if it gets too stiff.
  8. Divide the porridge among four bowls. Top each with a spoonful of the spiced ricotta and the toasted pecans.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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