Spelt Caramelised Pear Porridge Bake: Soft and Golden

Spelt Caramelised Pear Porridge Bake turns rolled spelt flakes and soft caramelised pears into a warm, oven-baked breakfast with a light custard set in the middle.

The pears cook first in butter and brown sugar until the edges turn golden. That step takes eight minutes and builds most of the flavor before anything goes in the oven.

The spelt flakes soak in milk, eggs, and maple syrup, so they bake up soft rather than dry. Spelt holds its shape better than instant oats, which keeps the texture from turning mushy.

Related Recipes

Spelt Blueberry Maple Breakfast Rolls

2 hrs 17 mins Medium

Soft Spelt Banana Espresso Muffins for Coffee Lovers

37 mins Easy

Spelt Herb and Feta Biscuits: Soft, Savory, and Easy

33 mins Easy

You can mix the base the night before and bake it fresh in the morning. It also works cold, sliced like a bar, for a grab-and-go breakfast.

Why You’ll Love This Recipe

• Caramelised pears build flavor before the oven does any work
• Spelt flakes bake soft without turning mushy or dense
• Mix the base ahead and bake it fresh the next morning
• Slices cold or warm, so leftovers work as a grab-and-go breakfast

Ingredient Notes

• Spelt flakes: Rolled spelt flakes hold more structure than instant oats and give the bake a firmer, sliceable texture. Old-fashioned rolled oats work as a swap, though the crumb turns slightly softer.
• Pears: Use pears that are ripe but still firm, like Bosc or Anjou, so the slices hold shape once caramelised. Very soft pears turn to mush in the skillet.
• Milk: Whole milk gives the richest custard set. Oat milk works for a dairy-free version, though the base bakes slightly less firm.
• Eggs: Eggs bind the spelt flakes into a set custard rather than a loose porridge. Don’t skip them or the center stays wet after baking.
• Maple syrup: Maple syrup sweetens the base and adds a mild caramel note that echoes the pears. Honey works as a substitute in the same amount.
• Butter: Butter caramelises the pears and adds browning at the edges. Swap in a neutral oil for a dairy-free version, though the color turns less deep.
• Walnuts: Chopped walnuts add crunch against the soft baked porridge. Leave them out entirely for a nut-free version.

Print Recipe

Beginner-friendly

Spelt Caramelised Pear Porridge Bake: Soft and Golden

Author: Valentina Cooking Method: Mixed Cuisine: European Courses: Breakfast Recipe Keys: H healthy breakfast M make-ahead M meal prep Q quick breakfast S spelt S spelt flour S spelt recipes

Difficulty: Easy Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 180  C Servings: 4 Estimated Cost: £ 1.85 Calories: 330

Best Season: Fall, Winter

Dietary:

C Contains Dairy C Contains gluten C contains nuts C contains-eggs V Vegetarian

Description

This baked spelt porridge layers caramelised pears between a soft, custardy spelt flake base, then finishes in the oven until the center is just set.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Caramelised Pears

• 30 g Butter
• 2 Pears, ripe but firm, sliced 1 cm thick (large; Bosc or Anjou work well)
• 40 g Brown sugar
• 1 tsp Ground cinnamon

Porridge Base

• 500 ml Milk (whole milk or oat milk)
• 2 Eggs
• 3 tbsp Maple syrup
• 1 tsp Vanilla extract
• 1 tsp Baking powder
• 1 pinch Salt
• 200 g Spelt flakes (rolled spelt)

Topping

• 40 g Walnuts, chopped (optional, omit for nut-free)

Instructions

Caramelise the Pears

1. Melt the butter in a medium skillet over medium heat.
2. Add the sliced pears, brown sugar, and cinnamon. Cook for 6 to 8 minutes, stirring occasionally, until the pears turn soft and golden at the edges.
3. Remove from heat and set aside.

Mix the Porridge Base

1. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, baking powder, and salt.
2. Stir in the spelt flakes until fully combined and let sit for 5 minutes to soften slightly.

Assemble and Bake

1. Heat the oven to 180 C / 350 F. Grease a 9-inch (23 cm) baking dish.
2. Pour half the spelt mixture into the dish. Scatter half the caramelised pears on top, then pour over the remaining mixture.
3. Top with the remaining pears and the chopped walnuts.
4. Bake for 27 to 30 minutes, until the center is set and springs back when pressed, and the top turns golden brown.
5. Let the bake rest for 5 minutes before slicing.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 330kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 5g25%

Cholesterol 95mg32%

Sodium 160mg7%

Potassium 340mg10%

Total Carbohydrate 48g16%

Dietary Fiber 5g20%

Sugars 22g

Protein 10g20%

---

Vitamin A 300 IU

Vitamin C 5 mg

Calcium 140 mg

Iron 2 mg

Vitamin D 20 IU

Vitamin E 1 mg

Vitamin K 3 mcg

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 2 mg

Vitamin B6 0.2 mg

Folate 30 mcg

Vitamin B12 0.4 mcg

Phosphorus 210 mg

Magnesium 45 mg

Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• If the center still looks wet and liquid rather than soft-set, bake in 5-minute increments until it springs back.
• Use pears that give slightly to pressure but aren't soft, so slices hold shape in the skillet.
• Cover loosely with foil if the top browns before the 27-minute mark.
• Rest the bake 5 minutes before slicing for cleaner portions.

Keywords: spelt porridge bake, caramelised pear porridge, baked spelt breakfast, spelt flakes recipe, make-ahead breakfast bake