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Breakfast recipe · from the recipe book

Mixed Berry Compote Porridge with Ricotta

Creamy vanilla oats cooked in whole milk, topped with a warm jammy raspberry-blueberry compote, a dollop of lemony ricotta and crunchy pumpkin seeds.

Mixed Berry Compote Porridge with Ricotta

Ingredients

  • 1¼ cups200 gFrozen blueberries, unsweetened
  • 1¼ cups150 gRaspberries
  • 1½ tbsp30 gMaple syrup
  • 2 tsp10 gLemon juice
  • 3½ cups280 gOld-fashioned rolled oats
  • 3½ cups (830 ml)850 gWhole milk
  • ⅔ cup150 gWater
  • ⅛ tsp1 gSalt
  • ½ tsp1 gGround cinnamon
  • 2 tsp8 gVanilla extract
  • ⅔ cup160 gPart-skim ricotta
  • 1 tsp2 gLemon zest
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Make the compote first: in a medium pot over medium heat, combine the frozen blueberries, half of the raspberries, half of the maple syrup and the lemon juice. Simmer, stirring and mashing a few berries, until jammy, 6 to 8 minutes. Stir in the remaining half of the raspberries, then scrape the compote into a bowl and keep it warm.
  2. Make the ricotta topping: in a small bowl, stir the ricotta with the lemon zest and the remaining half of the maple syrup.
  3. Rinse the pot quickly, then add the whole milk, water, salt and cinnamon. Bring to a gentle simmer over medium heat, watching that the milk doesn't boil over.
  4. Stir in the oats and cook, stirring often, until thick and creamy, 5 to 7 minutes.
  5. Take the pot off the heat and stir in the vanilla.
  6. Divide the porridge among four bowls. Spoon the warm berry compote over each, add a dollop of the lemon ricotta and scatter the pumpkin seeds on top. Serve right away.

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

Contains: Milk. Some brands contain gluten.

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

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