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Breakfast recipe · from the recipe book

Baked-Style Cherry Vanilla Porridge with Walnuts

Creamy whole-milk oats simmered with vanilla and cinnamon, folded with jammy warm cherries and topped with toasted walnuts and a spoonful of tangy yogurt.

Baked-Style Cherry Vanilla Porridge with Walnuts

Ingredients

  • ⅓ cup chopped40 gWalnutschopped
  • 2 cups pitted300 gSweet cherrieshalved
  • 1½ tbsp packed24 gBrown sugar
  • 2 tsp10 gLemon juice
  • 3½ cups (830 ml)850 gWhole milk
  • ⅔ cup150 gWater
  • 3⅔ cups300 gOld-fashioned rolled oats
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1½ tsp6 gVanilla extract
  • ¾ cup200 gPlain yogurt, low-fat

Steps

  1. Prepare first: chop the walnuts and halve the pitted cherries.
  2. Toast the walnuts in a dry medium pot over medium heat, stirring, 3 to 4 minutes until fragrant; tip them onto a plate.
  3. In the same pot, cook the cherries with the brown sugar and lemon juice over medium heat, stirring, 4 to 5 minutes until soft and syrupy. Scrape the cherries into a bowl and set aside.
  4. Add the whole milk, water, cinnamon and salt to the pot and bring to a gentle simmer over medium heat, watching so the milk doesn't boil over.
  5. Stir in the oats and simmer, stirring often, 5 to 6 minutes until thick and creamy.
  6. Take the pot off the heat and stir in the vanilla, then fold in half of the warm cherries.
  7. Divide the porridge among 4 bowls. Top each with a quarter of the yogurt, a quarter of the remaining half of the cherries and their syrup, and a quarter of the toasted walnuts.

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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