Every Helping
Sign in

Breakfast recipe · from the recipe book

Creamy Strawberry Vanilla Porridge with Pecans

Silky whole-milk oats simmered with vanilla and topped with a warm, jammy strawberry compote and toasty pecans.

Creamy Strawberry Vanilla Porridge with Pecans

Ingredients

  • 2 cups300 gFrozen strawberries, unsweetened
  • 1½ tbsp30 gHoney
  • 2 tsp10 gLemon juice
  • 3⅔ cups (870 ml)900 gWhole milk
  • 3½ cups280 gOld-fashioned rolled oats
  • 1½ tsp6 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ⅓ cup chopped40 gPecanschopped
  • ½ oz16 gChia seeds

Steps

  1. Make the compote first: put the strawberries, honey and lemon juice in a medium pot over medium heat and cook, stirring and mashing lightly, until the berries soften and the juices turn syrupy, about 8 minutes. Scrape the compote into a bowl and rinse the pot.
  2. Toast the pecans in the dry pot over medium-low heat, stirring, until fragrant, about 3 minutes, then tip them onto a plate.
  3. Pour the whole milk into the same pot, add the salt and bring to a gentle simmer over medium heat.
  4. Stir in the oats and chia seeds and cook, stirring often, until thick and creamy, 5 to 6 minutes.
  5. Take the pot off the heat and stir in the vanilla.
  6. Divide the porridge among 4 bowls, spoon a quarter of the strawberry compote over each and scatter a quarter of the toasted pecans on top. Serve warm.

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

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

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book