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Breakfast recipe · from the recipe book

Toasted Oat Porridge with Cardamom Pears

Butter-toasted oats simmered in fresh blended oat milk until silky, crowned with soft cardamom-spiced pears, creamy ricotta and crunchy pecans.

Toasted Oat Porridge with Cardamom Pears

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: one quarter for oat milk, three quarters for toasting
  • 3¾ cups900 gWatercold, divided
  • 3 medium500 gPearsdiced
  • 1½ tbsp20 gUnsalted butterdivided
  • 1 tsp2 gGround cardamom
  • 1½ tbsp30 gMaple syrup
  • ¼ tsp2 gSalt
  • 1 cup250 gPart-skim ricotta
  • ⅓ cup chopped40 gPecanschopped

Steps

  1. Make the oat milk first: blend one quarter of the oats with about three quarters of the cold water on high for 30 to 45 seconds until smooth and milky. Set aside; no straining needed.
  2. Dice the pear and chop the pecans.
  3. Melt half of the butter in a large pot over medium heat. Add the pear, cardamom and maple syrup and cook, stirring, for 5 to 6 minutes until the pear is tender and glossy. Spoon the pears into a bowl and set aside.
  4. Melt the remaining half of the butter in the same pot. Add the remaining three quarters of the oats and stir for 3 to 4 minutes until fragrant and lightly golden.
  5. Pour in the oat milk and the remaining quarter of the water, then add the salt. Simmer for 6 to 8 minutes, stirring often, until thick and creamy, adding a splash more water if needed.
  6. Divide the porridge among 4 bowls. Top each with a spoonful of the ricotta, the cardamom pears and the pecans, 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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