Ricotta Overnight Oats with Cherry Compote
Yield: 4 servings
Active Time: 20 minutes
Total Time: 8 hours 30 minutes, including overnight chilling
Enjoy a fresh take on overnight oats with this Ricotta Overnight Oats with Cherry Compote. Made with Galbani® Low Fat Ricotta, rolled oats, honey, vanilla, and sweet cherries, this breakfast combines simple ingredients with satisfying flavor and texture. The whipped ricotta creates a smooth, velvety base that pairs perfectly with the sweet-tart cherry compote while providing a boost of protein. Finished with crunchy pistachios, it’s an easy make-ahead breakfast to enjoy throughout the week.
-
Oats
-
1 container (15 ounces) Galbani Low Fat Ricotta
-
¼ cup honey
-
1 teaspoon vanilla extract
-
½ teaspoon salt
-
1 cup whole milk, plus more to thin if needed
-
1 ½ cups old-fashioned rolled oats
-
Cherry Compte
-
3 cups sweet cherries, pitted and halved or quartered (frozen or fresh)
-
3 tablespoons honey
-
1½ teaspoons lemon juice
-
Pinch of salt
-
Topping
-
Chopped pistachios
-
Honey, for drizzling
Whisk the ricotta on its own in a medium bowl until it is smooth, fluffy, and visibly increased in volume, about 2 to 3 minutes.
Add the honey, vanilla, and salt, and whisk again until glossy.
Gradually whisk in the milk, a splash at a time, until the mixture is smooth and pourable.
Add the oats and fold until they are evenly coated. Divide between four jars and refrigerate overnight.
Make the compote: Combine the cherries, honey, and salt in a small saucepan over medium heat. Simmer for 6 to 8 minutes, until the liquid thickens to a loose syrup and the cherries still hold their shape. Remove from the heat, stir in the lemon juice, and cool completely.
To serve, stir the oats and add a splash of milk if you like them looser. Spoon the cooled compote over the top and finish with chopped pistachios and a drizzle of honey.
Whip the ricotta first: Whisking the ricotta on its own before adding anything else aerates it and gives the oats a light, creamy texture.
Frozen cherries work: They go straight into the pan with no thawing. You may need an extra minute or two to cook off excess water.
Swap the fruit: The base works with whatever fruit is in season. Use the same method for the compote, but adjust honey to taste depending on the sweetness of the fruit you are using.
Short on time: Skip the compote and use a spoonful of cherry jam or fresh fruit instead. Loosen the jam with a squeeze of lemon juice so it spoons on easily.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Related Recipes:
-
Oats
-
1 container (15 ounces) Galbani Low Fat Ricotta
-
¼ cup honey
-
1 teaspoon vanilla extract
-
½ teaspoon salt
-
1 cup whole milk, plus more to thin if needed
-
1 ½ cups old-fashioned rolled oats
-
Cherry Compte
-
3 cups sweet cherries, pitted and halved or quartered (frozen or fresh)
-
3 tablespoons honey
-
1½ teaspoons lemon juice
-
Pinch of salt
-
Topping
-
Chopped pistachios
-
Honey, for drizzling
Whisk the ricotta on its own in a medium bowl until it is smooth, fluffy, and visibly increased in volume, about 2 to 3 minutes.
Add the honey, vanilla, and salt, and whisk again until glossy.
Gradually whisk in the milk, a splash at a time, until the mixture is smooth and pourable.
Add the oats and fold until they are evenly coated. Divide between four jars and refrigerate overnight.
Make the compote: Combine the cherries, honey, and salt in a small saucepan over medium heat. Simmer for 6 to 8 minutes, until the liquid thickens to a loose syrup and the cherries still hold their shape. Remove from the heat, stir in the lemon juice, and cool completely.
To serve, stir the oats and add a splash of milk if you like them looser. Spoon the cooled compote over the top and finish with chopped pistachios and a drizzle of honey.
Whip the ricotta first: Whisking the ricotta on its own before adding anything else aerates it and gives the oats a light, creamy texture.
Frozen cherries work: They go straight into the pan with no thawing. You may need an extra minute or two to cook off excess water.
Swap the fruit: The base works with whatever fruit is in season. Use the same method for the compote, but adjust honey to taste depending on the sweetness of the fruit you are using.
Short on time: Skip the compote and use a spoonful of cherry jam or fresh fruit instead. Loosen the jam with a squeeze of lemon juice so it spoons on easily.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.