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Breakfast recipe · from the recipe book

Ricotta-Swirled Apple Cinnamon Porridge with Pepitas

Silky whole-milk oats simmered with grated apple, finished with a cool, creamy vanilla-cinnamon ricotta swirl, brown-butter apples and crunchy toasted pumpkin seeds.

Ricotta-Swirled Apple Cinnamon Porridge with Pepitas

Ingredients

  • 2½ cups (590 ml)600 gWhole milk
  • 1¼ cups300 gWater
  • 2½ cups200 gOld-fashioned rolled oats
  • 1½ medium300 gApplehalf coarsely grated, half diced
  • ¾ cup200 gPart-skim ricotta
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 tbsp14 gUnsalted butter
  • 1½ tbsp packed24 gBrown sugar
  • 1½ tsp4 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Prepare the apple first: core it, coarsely grate half and dice the remaining half.
  2. Make the ricotta swirl: in a small bowl, stir the ricotta with the vanilla and one quarter of the cinnamon until smooth. Set aside.
  3. Heat a medium pot over medium heat, add the pumpkin seeds and toast, stirring, 2 to 3 minutes until they puff and pop. Tip them into a small bowl.
  4. In the same pot, melt the butter and cook 2 minutes, swirling, until golden brown and nutty. Add the diced apple, half the brown sugar and one quarter of the cinnamon, and cook 4 to 5 minutes until tender and glossy. Spoon the apples onto a plate.
  5. Pour the whole milk and water into the pot, add the salt, the remaining half of the brown sugar and the remaining half of the cinnamon, and bring to a gentle simmer.
  6. Stir in the oats and the grated apple. Simmer 6 to 8 minutes, stirring often, until thick and creamy.
  7. Divide the porridge among 4 bowls. Spoon the ricotta swirl over each and drag a spoon through it, then top with the brown-butter apples and toasted pumpkin seeds. Serve warm.

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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