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Breakfast recipe · from the recipe book

Caramelized Apple Bulgur-Oat Porridge with Ricotta

A hearty, chewy porridge of bulgur and oats simmered with grated apple and cinnamon, topped with butter-caramelized apple slices, creamy ricotta and a drizzle of almond butter and honey.

Caramelized Apple Bulgur-Oat Porridge with Ricotta

Ingredients

  • ⅔ cup90 gBulgur, dry
  • 2 cups160 gOld-fashioned rolled oats
  • 3¼ cups750 gWater
  • 2 medium320 gApplehalf coarsely grated, half thinly sliced
  • 1½ tsp4 gGround cinnamondivided
  • ½ tsp1 gGround ginger
  • ¼ tsp1.5 gSalt
  • 2½ tsp12 gUnsalted butter
  • 1 tbsp packed16 gBrown sugar
  • ¾ cup200 gPart-skim ricotta
  • 2½ tbsp40 gAlmond butter, no salt added
  • 1½ tbsp30 gHoney

Steps

  1. Prepare the apple first: coarsely grate half of it and thinly slice the other half, keeping them separate.
  2. Melt the butter in a medium pot over medium heat. Add the sliced apple, the brown sugar and one quarter of the cinnamon, and cook 5 to 6 minutes, stirring, until the slices are golden and caramelized. Transfer them to a plate.
  3. In the same pot, add the water, the bulgur, the grated apple, the ground ginger, the salt and the remaining three quarters of the cinnamon. Bring to a boil, then cover and simmer on low for 10 minutes.
  4. Stir in the oats and simmer uncovered 5 to 7 minutes, stirring often, until the porridge is thick and creamy and the bulgur is tender. Add a splash of hot water if it gets too thick.
  5. Take the pot off the heat and let the porridge rest 2 minutes, then spoon it into 4 bowls.
  6. Top each bowl with a quarter of the ricotta and a quarter of the caramelized apple slices.
  7. Warm the almond butter and the honey together in a small bowl for a few seconds until runny, stir, and drizzle a quarter over each bowl.

Contains: Milk, Tree nuts, Gluten.

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

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