Porridge with Ricotta and Gjusta Seeded Honey

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I went to Gjusta in Venice Beach for dinner last Friday night. I didn’t know what to expect when I walked in, so I was surprised when it looked more like a market than a restaurant. I turned right and my eyes immediately locked on jars of seeded honey neatly stacked on shelves against the wall.

I ended up buying a jar. What’s seeded honey? you may be asking. I was asking myself the same question before I bought it. Gjusta makes it in house by soaking almonds, poppy seeds, sesame seeds, and flax seeds in dark honey in a jar. The resulting mixture is thick, so you’ll want to stir it with a strong spoon. I thought I’d be able to drizzle it but it’s more like a paste, so spreading it with a knife is advisable.

The honey is so good that I could eat it on a spoon. I could actually see it becoming a meal but I’m scared I’d eat the whole jar in one sitting. This morning, I decided to make porridge and put some seeded honey and ricotta on top.

The key to this dish is mixing. Once you put the hot porridge in a bowl, put generous scoops of honey and ricotta on top. Let the honey melt a little so it runs down the sides of the porridge in sweet rivulets. The cheese will soften. Mix everything together and the first bite will taste like heaven. I mean…I don’t know what heaven *really* tastes like but I’m sure it’s close to this.

If you’re ever in Venice Beach, I’d highly recommend checking out Gjusta, as much for their food products as their actual food. I got pulled out of airport security for trying to bring back honey in my carry on luggage, so make sure to check a bag if you decide to bring some back, too.

Here’s a song that I’ve been jamming out to this morning. I also listened to it a lot when I was traveling around L.A. and San Diego.

Porridge with Ricotta and Gjusta Seeded Honey


1/2 cup rolled oats
1 cup almond milk
pinch of salt
2 Tbsp ricotta cheese
1 Tbsp Gjusta seeded honey (or another kind if you can’t find it)


Bring the rolled oats, milk, and salt to a boil in a medium saucepan over high heat. Once boiling, reduce heat to a simmer and cook the oats, stirring occasionally. It will take 10 to 20 minutes, depending on your preference. Top with ricotta cheese and Gjusta seeded honey. Stir everything together for maximum deliciousness. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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