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Breakfast recipe · from the recipe book

Pumpkin Pie Oatmeal with Pear and Ricotta

Creamy stovetop oats simmered in whole milk with pumpkin, cinnamon, ginger and nutmeg, topped with sautéed pear, a cool spoonful of ricotta and crunchy toasted walnuts.

Pumpkin Pie Oatmeal with Pear and Ricotta

Ingredients

  • ⅓ cup chopped40 gWalnutschopped
  • 2⅛ tsp10 gUnsalted butter
  • 1½ medium300 gPearsdiced
  • 2 tbsp packed30 gBrown sugardivided
  • 3¼ cups (770 ml)800 gWhole milk
  • ½ cup120 gWater
  • 3 cups240 gOld-fashioned rolled oats
  • 1 cup245 gPumpkin puree, canned
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • ⅔ cup160 gPart-skim ricotta

Steps

  1. Chop the walnuts and dice the pear before you start.
  2. Toast the walnuts in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until fragrant; tip them into a bowl.
  3. Melt the butter in the same pot, add the pear and half of the brown sugar, and cook for 4 to 5 minutes until the pear is tender and glazed; spoon the pear into a second bowl.
  4. Pour the whole milk and water into the pot and bring to a gentle simmer over medium heat.
  5. Stir in the oats, pumpkin, cinnamon, ground ginger, nutmeg, cloves, salt and the remaining half of the brown sugar.
  6. Simmer, stirring often, for 5 to 7 minutes until the oats are tender and thick and creamy.
  7. Take the pot off the heat and stir in the vanilla.
  8. Divide the oatmeal among four bowls, top each with the pear, a spoonful of ricotta and the toasted walnuts, and serve warm.

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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