Spelt Porridge

Spelt porridge recipe
Spelt porridge with berries

Autumn is definitely here now isn’t it? Waking up to a chilly room is probably the hardest part of my day (I should really sleep more) so anything to ease myself into it is appreciated!

Over the last weekend, this has been a bowl of warming spelt porridge. It’s been a while since I mixed up my breakfast (my usual cacao smoothie bowl is far too addictive) but with a little more time in the morning to experiment, I thought it about time to crack out the Sharpham Park spelt porridge flakes* and with it, explain the benefits of mixing up your grains from time to time.

You’ve probably heard somewhere that grains are bad for you, and that you ought to avoid gluten. While I’m no doctor, I’m of the opinion that mixing up your grains, legumes, pulses, and more will actually help not harm your body (unless you’re a coeliac of course).

I’ve been enjoying spelt recently as an alternative to rice or quinoa – it’s great in salads, as a side with a meal, and if you’ve got the flakes, an alternative to oats too! In fact, in comparison to oats, spelt porridge flakes are lower in calories and fat, but higher in fibre and equally high in iron. Essentially, they’re a lighter alternative to oats, and taste great in my little recipe too!

Spelt porridge

40g Sharpham Park’s Spelt Porridge Flakes
200ml plant-based milk
Handful of pecan nuts
Handful of raisins
Handful of raspberries, fresh or frozen
Sprinkle of ground cinnamon

  1. Weight your porridge flakes straight into a pan, and add the milk. I use soya or almond milk for this
  2. Bring the pan to the boil, then turn down and leave to simmer for six minutes, stirring every now and then
  3. Once it’s thickened up, serve into a bowl, and sprinkle over your toppings. I love dried fruit, nuts, and sweet spices like cinnamon or nutmeg


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