This post is sponsored by Grand Teton Ancient Grains. All opinions are 100% my own.
Peaches and cream spelt porridge is an easy breakfast packed with whole grains! The flavors in this spelt oatmeal remind me of peach cobbler.
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Have you ever made spelt porridge? In this recipe, we're upping the creaminess factor by running whole spelt through the food processor to break it down. This makes it cook more quickly and results in a smoother, creamier, oatmeal-like consistency with pieces of toothsome spelt and succulent peaches.
I'm making this spelt porridge using spelt berries from Grand Teton Ancient Grains.
Grand Teton Ancient Grains is a family farm and mill in Idaho that has been growing ancient grains for over a decade. I was lucky enough to chat with the owners about their family farm and the grains they produce, and I'm so excited to be working with them on this recipe!
This is the second recipe I've created for them. If you love cooking with whole grains, check out the Instant Pot farro pilaf, too!
They're passionate about educating people on the joys of cooking with ancient grains. I can't wait to share this recipe to get you pumped about cooking with spelt!
My readers can save 15% off of their first order of spelt or anything else from the Grand Teton Ancient Grains website by using code GLUEANDGLITTER15 at checkout!
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.
- ground ginger - A little warming ginger works so well with these flavors! You can omit, if you like.
- 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, ginger, 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. Taste and sweeten more, if needed.
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.
- When you stir the porridge in the pot, scrape the bottom occasionally to prevent sticking.
- Make sure you stir the spelt constantly while toasting, so it doesn't burn!
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
¼ cup of spelt berries (approximately ¾ cup cooked) contains:
- 3.9 grams of fiber
- 5.5 grams of protein
- 1.67 mg iron
- 2.57 mg niacin
Where to buy spelt berries
You can sometimes find spelt berries at specialty stores, but I tend to order mine online.
Grand Teton Ancient Grains is a family farm that cultivates spelt and other ancient grains. It's a great source for high-quality spelt berries!
My readers can save 15% off of their first order of spelt berries from Grand Teton Ancient Grains by using code GLUEANDGLITTER15 at checkout!
Substitutes for spelt berries
If you can't find spelt, there are other whole grains you can use instead:
- khorasan (aka Kamut, which is a brand of khorasan)
- wheat berries
- farro/emmer
- 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.
Frequently asked questions
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.
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.
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.
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.
More vegan breakfast recipes
📖 Recipe
Peaches and Cream Spelt Porridge
Ingredients
- 1 cup spelt berries
- 1 teaspoon vegan butter - or 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! I am using soy milk.
- 2 large ripe peaches - cut into ½" pieces, plus more for topping
- 2 tablespoons maple syrup - or use brown sugar
- ½ teaspoon vanilla extract - optional
- ½ teaspoon ground ginger - optional
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon - optional
- more maple syrup or brown sugar - for sweetening and topping, optional
- vegan cream - optional, for topping. I'm using oat creamer.
- chopped pecans - optional, for topping
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, ginger, 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. Taste and sweeten more, if needed.
- Serve topped with a drizzle of vegan cream, chopped pecans and peaches, and more maple syrup or brown sugar, to taste.
Got a question? Tried this recipe? Leave a reply!