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Breakfast recipe · from the recipe book

Creamy Soy Milk Porridge with Toasted Seeds

A plain, silky soy milk porridge with a pinch of salt and a nutty, crunchy topping of toasted pumpkin and sesame seeds.

Creamy Soy Milk Porridge with Toasted Seeds

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 4 cups (950 ml)960 gSoy milk, original
  • 1 cup240 gWater
  • ¼ tsp1.5 gSalt
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp12 gSesame seeds
  • 1½ tbsp packed24 gBrown sugar

Steps

  1. Set a medium pot over medium heat and add the pumpkin seeds and sesame seeds. Toast, stirring often, for 3 to 4 minutes until the pumpkin seeds puff and the sesame seeds turn golden. Tip them into a small bowl and set aside.
  2. In the same pot, combine the soy milk, the water and the salt. Bring to a gentle simmer over medium heat, watching so the soy milk doesn't boil over.
  3. Stir in the oats and reduce the heat to medium-low. Simmer, stirring often, for 5 to 7 minutes until the oats are tender and the porridge is thick and creamy.
  4. Divide the porridge among 4 bowls. Sprinkle each bowl with a quarter of the brown sugar, then top each with a quarter of the toasted seeds. Serve warm.

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

Contains: Soy, Sesame. Some brands contain gluten.

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

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