Spelt Porridge with Roasted Blueberries
Hearty whole-grain porridge made from freshly cracked spelt and topped with roasted blueberries.
Servings 2 servings
Ingredients
- ½ cup spelt berries
- 1 ½ cups water
- ¼ teaspoon sea salt
- ½ to 1 cup whole milk or non-dairy milk
- 1 cup blueberries
- Maple syrup for serving
- Milk/Cream for serving
- Hemp seeds for serving
Instructions
- To make the porridge, blitz the spelt in a blender or food processor for a few pulses. The majority of the grain should look a bit like steel cut oats with a bit of flour mixed in.
- Place the spelt in a pan and heat over medium-low heat for a few minutes, just to toast slightly. Add the water and salt, bring to a boil, reduce to a simmer, and cook until the spelt is just about tender; 30 to 40 minutes.
- Measure in the milk and and continue to cook until the spelt is tender and the porridge is to your liking for desired thickness, another 5 to 10 minutes.
- While the spelt is cooking, heat an oven to 400˚F. Place the blueberries in a roasting pan and bake until the blueberries have released their juices; 15 to 20 minutes.
- Divide the porridge into two bowls and top with the roasted blueberries along with your favorite toppings. I prefer maple syrup, a drizzle of heavy cream, and hemp seeds.
Notes
Tips + Tricks: You can save on turning on your oven and simple simmer the blueberries in a bit of maple syrup on the stovetop. If I do this, I also like to add a couple teaspoons of butter.
Use up leftover ingredients: blueberries, spelt, milk