Spelt growers often grind this ancient grain into flour for bread. But—like other grains—spelt berries can be cooked and eaten in salads, soups, as a side, or for breakfast, the same way you would eat hot oats. Spelt is high in fiber, vitamins, and minerals. Like any other grain, the less you process it, the more nutrition it retains. This recipe calls for chopping up the spelt berries into pieces, similar to steel-cut oats, but you will not be removing any of the nutrition. Cracking the grain allows the moisture to better penetrate the berries, resulting in a creamier porridge.
Roasting the blueberries intensifies the flavor and sweetness of the fruit. We like blueberries for their taste and powerful antioxidants. If you’d rather not heat the oven, you can also make a blueberry sauce on the stovetop, mixing the berries with a tablespoon or so of maple syrup and an optional dot of butter.
In fact, this recipe is amazingly adaptable. Feel free to substitute other fruits such as fresh sliced peaches, apples, or blackberries. Use dairy or non-dairy milk. Add a sprinkle of spice, such as cinnamon or nutmeg. You can even substitute another grain for the spelt, such as wheat berries. But we urge you to try the spelt for its delicious taste.Print
Spelt Porridge with Roasted Blueberries
Put on this spelt porridge when you wake up, go off and do some yoga, and return to a warm and creamy breakfast to savor. This delicious dish belies the simplicity of the recipe and ingredients. Plus, you can customize it to your own taste and dietary preferences!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Breakfast
- 1/2 cup spelt berries
- 1 1/2 cups water
- 1/4 teaspoon sea salt
- 1/2 to 1 cup whole or non-dairy milk
- 1 cup blueberries
- Maple syrup (for serving)
- Milk or cream (for serving)
- Hemp seeds (for serving)
- Pulse the spelt berries in a food processor or blender a few times, until the berries resemble steel-cut oats with flour.
- Place the spelt in a saucepan over medium-low heat for a few minutes to toast it lightly. Add the water and salt, bring to a boil and then turn down the heat down to simmer. Cook until the spelt is just about tender, 30 to 40 minutes.
- Add the milk and continue cooking until the spelt is tender and the thickness is to your liking, about 5 to 10 more minutes.
- While the spelt is cooking, heat an oven to 400 degrees F. Place the blueberries in a roasting pan and bake until the blueberries have released their juices; 15 to 20 minutes.
- Divide the spelt into two bowls and top with blueberries and other toppings of your choice, such as maple syrup, milk or cream, or hemp seeds.
What did you think of this recipe? It’s so simple and delicious—tell us if you made it as written or added different fruit or toppings. We want to know!