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Breakfast recipe · from the recipe book

Strawberry Vanilla Porridge with Toasted Coconut

Silky water-cooked oats swirled with a warm, jammy strawberry-vanilla compote and topped with crisp toasted coconut and pumpkin seeds.

Strawberry Vanilla Porridge with Toasted Coconut

Ingredients

  • 3⅔ cups300 gOld-fashioned rolled oats
  • 4¼ cups1,000 gWater
  • ⅛ tsp1 gSalt
  • 2 cups sliced350 gStrawberrieshulled and quartered
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp3 gLemon zest
  • 2 tsp8 gVanilla extract
  • 3½ tbsp20 gSweetened shredded coconut
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 cup200 gCottage cheese, 2%

Steps

  1. Set a medium pot over medium heat and toast the coconut and pumpkin seeds, stirring often, for 3 to 4 minutes until golden; tip them onto a plate.
  2. In the same pot, add the strawberries and maple syrup and cook over medium heat for 5 to 6 minutes, stirring and pressing the berries until saucy. Stir in the lemon zest and half of the vanilla, then scrape the compote into a bowl.
  3. Add the water and salt to the pot and bring to a boil. Stir in the oats, lower the heat and simmer for 5 to 6 minutes, stirring often, until thick and creamy.
  4. Take the pot off the heat and stir in the remaining half of the vanilla and the cottage cheese.
  5. Divide the porridge among four bowls, spoon the strawberry compote over each, and swirl lightly.
  6. Sprinkle the toasted coconut and pumpkin seeds on top and 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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