If you’re looking for new, healthy breakfast ideas, this simple and easy recipe is for you! We are proud to present another delicious recipe from Becky Striepe. This spelt porridge is a hardy meal that will satisfy the hungriest of tummies and the peaches and cream take the flavor and texture to the next level.
There are so many ways to incorporate ancient grains into your diet, but simple porridge recipes, like this one, have become a staple for our family. This Recipe uses the technique of partially blending the grain to make the texture even smoother and creamier.
This dish is super simple. Whether you’re new to cooking with Spelt or a seasoned veteran, you’ll be able to tackle this recipe with time to spare for your other morning duties. Enjoy!
Ingredients and substitutions
- spelt berries – This is the base for your porridge! We are using the blender to break them down, so they’ll be creamier and cook more quickly.
- vegan butter – Omit this for oil-free. This is to toast the spelt.
- water and non-dairy milk – To cook the spelt oatmeal. You’ll start by cooking in water, then add the milk toward the end of cooking to make this super creamy!
- peaches – Use fresh peaches, if you can. You can use frozen, if needed, though.
- maple syrup – To sweeten. Feel free to use brown sugar or an equivalent amount of your sweetener of choice.
- vanilla extract – Almost gives this a peach cobbler flavor. You can omit, if you want.
- salt – Just a touch of salt brings out all of the flavors in this spelt porridge!
- cinnamon – Adds to that peach cobbler vibe. It’s optional, so omit if you like.
- vegan cream – For topping. You don’t have to do cream on top, but I think it makes it feel so much more decadent! I like using oat coffee creamer to top.
- chopped pecans – This topping is also optional but really ups the peach cobbler feel of this recipe!
How to make spelt porridge
Put the spelt berries into your blender or food processor, and run it for a few seconds to break it down. Some of the spelt will break down into flour, and you’ll end up with a slightly chunky mixture.
In a small pan on medium heat, melt the vegan butter. Add the blended spelt and cook, stirring, for just a few minutes until it starts to smell nice and toasty.
Add the water, bring to a boil, and reduce the heat to low. Cook, covered, for 30 minutes. Meanwhile, add the peaches, maple syrup, vanilla, salt, and cinnamon to a bowl. Toss well and set aside while the spelt cooks.
Add the non-dairy milk and the peach mixture to the pan. Increase the heat to medium and cook for another 5 to 10 minutes, uncovered, until the spelt reaches a porridge-like consistency.
You can add more splashes of non-dairy milk, if it’s getting too thick. It depends on how juicy your peaches are and how thick you want the porridge to be.
Serve topped with a drizzle of vegan cream, chopped pecans and peaches, and more maple syrup or brown sugar, to taste.
Helpful tips
- Don’t skip running the spelt berries through the blender or food processor! This step breaks them down for quicker cooking and an amazing texture.
- Make sure you stir the spelt constantly while toasting, so it doesn’t burn!
- When you stir the porridge in the pot, scrape the bottom occasionally to prevent sticking.
Storage directions
Leftovers will keep for two to three days in the refrigerator. You can warm leftovers in the microwave or on the stovetop.
This porridge thickens considerably when it is chilled, but it will soften when you warm it up. You may need to stir in splashes of water or vegan milk to get it creamy again.
Spelt nutrition
1/4 cup of spelt berries (approximately 3/4 cup cooked) contains:
- 3.9 grams of fiber
- 5.5 grams of protein
- 1.67 mg iron
- 2.57 mg niacin
For more information about the benefits of using spelt in your cooking, see our recent blog post, A Guide to Baking with Spelt Flour.
Substitutes for spelt berries
If you don’t have any spelt on hand, there are other whole grains you can use instead:
- khorasan (aka Kamut, which is a brand of khorasan)
- wheat berries
- femmer
- Einkorn
Your cooking time may vary, but the amount of water you need will need for cooking will stay the same. You’ll also end up with a similar taste and texture in the finished dish.
Visit our website to purchase spelt or any of these alternative grains.
Frequently asked questions
- How can I tell if my peaches are ripe?
A ripe peach will be slightly soft. It won’t be squishy, just a bit tender feeling. You’ll also be able to smell that good, peach flavor.
What is spelt?
Spelt is actually a type of farro, called Farro Grande. It’s an ancient type of wheat. Whole spelt has a chewy texture and a slightly nutty flavor. When you blend it before cooking, like for this spelt oatmeal recipe, the texture becomes creamier. - Is spelt wheat?
Spelt is a type of wheat, and an ancient relative to wheat. While some people can tolerate the gluten in spelt better than modern wheat, spelt does still contain gluten and is not suitable for people with celiac disease. - Is spelt similar to oatmeal?
Spelt is nuttier in flavor and heartier than oatmeal. When you put it in the blender before cooking, it’s closer in texture to steel cut oats than rolled oats.
Peaches and Cream Spelt Porridge
Ingredients
- 1 Cup Spelt Berries
- 1 tsp Vegan Butter You can also use oil Omit this ingredient and skip toasting the spelt for an oil-free version.
- 3 Cups Water
- 1 Cup Non-dairy milk Choose a creamy one! This recipe was created with soy milk.
- 2 Large Peaches Cut into 1/2" pieces, plus more for topping
- 2 Tbsp Maple Syrup You can also use brown sugar
- ½ tsp Vanilla Extract Optional
- ⅛ tsp Salt
- ⅛ tsp Cinnimon Optional
- VeaganCcream Optional, for topping
- Chopped Peacans Optional, for the topping
- More Maple Syrup or Brown Surgar For the topping, optional
Instructions
- Put the spelt berries into your blender or food processor, and run it for a few seconds to break it down. Some of the spelt will break down into flour, and you'll end up with a slightly chunky mixture.
- In a small pan on medium heat, melt the vegan butter. Add the blended spelt and cook, stirring, for just a few minutes until it starts to smell nice and toasty.
- Add the water, bring to a boil, and reduce the heat to low. Cook, covered, for 30 minutes. Meanwhile, add the peaches, maple syrup, vanilla, salt, and cinnamon to a bowl. Toss well and set aside while the spelt cooks.
- Add the non-dairy milk and the peach mixture to the pan. Increase the heat to medium and cook for another 5 to 10 minutes, uncovered, until the spelt reaches a porridge-like consistency. You can add more splashes of non-dairy milk if it's getting too thick. It depends on how juicy your peaches are and how thick you want the porridge to be.
- Serve topped with a drizzle of vegan cream, chopped pecans and peaches, and more maple syrup or brown sugar, to taste.
