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Breakfast recipe · from the recipe book

Pumpkin Spice Porridge with Warm Cherry Compote

Silky soy milk pumpkin porridge warmed with cinnamon and ginger, topped with jammy cherries, cool creamy ricotta and crunchy walnuts.

Pumpkin Spice Porridge with Warm Cherry Compote

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, original
  • ¾ cup180 gPumpkin puree, canned
  • 2 cups pitted320 gSweet cherrieshalved
  • ¼ cup (60 ml)60 gOrange juice
  • ¾ cup200 gPart-skim ricotta
  • ⅓ cup chopped40 gWalnutsroughly chopped
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Before cooking, halve the cherries and roughly chop the walnuts; keep them separate.
  2. Toast the walnuts in a dry medium pot over medium heat for 3 to 4 minutes, stirring, until fragrant, then tip them onto a plate.
  3. In the same pot, simmer the cherries with the orange juice and half of the maple syrup over medium heat for 6 to 8 minutes, until soft and jammy; spoon the compote into a bowl and set aside.
  4. Without washing the pot, whisk in the soy milk, pumpkin, cinnamon, ground ginger, nutmeg, cloves and salt, and bring to a gentle simmer over medium heat.
  5. Stir in the oats and cook for 5 to 7 minutes, stirring often, until thick and creamy.
  6. Take the pot off the heat and stir in the vanilla and the remaining half of the maple syrup.
  7. Divide the porridge among 4 bowls and top each with a quarter of the ricotta, a quarter of the warm cherry compote and a quarter of the toasted walnuts.

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

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

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

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