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Spelt Caramelised Pear Porridge Bake: Soft and Golden

Baked spelt porridge with caramelised pear slices and chopped walnuts in a ceramic dish on a wooden board

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.

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
Sliced pears caramelising with butter and brown sugar in a skillet, edges turning golden brown

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.
Sliced portion of spelt caramelised pear porridge bake plated with yogurt and coffee on a linen-set table
Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 1.85
Calories: 330
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten, contains nuts, contains-eggs, 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
    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. 1
    Melt the butter in a medium skillet over medium heat.
  2. 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. 3
    Remove from heat and set aside.
    4. Mix the Porridge Base
  4. 4
    In a large bowl, whisk together the milk, eggs, maple syrup, vanilla extract, baking powder, and salt.
  5. 5
    Stir in the spelt flakes until fully combined and let sit for 5 minutes to soften slightly.
    6. Assemble and Bake
  6. 6
    Heat the oven to 180 C / 350 F. Grease a 9-inch (23 cm) baking dish.
  7. 7
    Pour half the spelt mixture into the dish. Scatter half the caramelised pears on top, then pour over the remaining mixture.
  8. 8
    Top with the remaining pears and the chopped walnuts.
  9. 9
    Bake for 27 to 30 minutes, until the center is set and springs back when pressed, and the top turns golden brown.
  10. 10
    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

Equipment

  • 9-inch baking dish
  • medium skillet
  • large mixing bowl
  • whisk
  • wooden spoon

Tips

  • Slice pears about 1 cm thick so they soften fully during the 8-minute caramelising step.
  • Whisk the eggs into the milk before adding maple syrup so the mixture stays smooth, not streaky.
  • Check the center at the 27-minute mark by pressing gently; it should spring back, not jiggle like liquid.
  • Cover the dish loosely with foil if the top browns before the center sets, usually around minute 20.
  • Let the bake rest 5 minutes before slicing so the custard firms up and slices come out clean.

Variations

  • Swap pears for firm apples and add a pinch of ground ginger for a warmer, spiced version.
  • Stir 2 tbsp cocoa powder into the base and use chocolate chips instead of walnuts for a dessert-style bake.
  • Add 60 g dried cranberries to the base for tart bursts against the sweet caramelised pears.

Storage and Reheating

Store leftover Spelt Caramelised Pear Porridge Bake covered in the fridge for up to 3 days. Slice it into portions first so reheating goes faster.

Reheat individual slices in the microwave for 60 to 90 seconds, or warm the whole dish in the oven at 160 C / 320 F for 10 minutes, covered loosely with foil.

To freeze, wrap cooled slices individually and freeze up to 2 months. Thaw overnight in the fridge before reheating, since baking from frozen dries out the edges.

Serving Suggestions

Serve Spelt Caramelised Pear Porridge Bake warm, straight from the dish, with a spoonful of yogurt on the side to cut the sweetness.

A drizzle of extra maple syrup and a few extra walnuts on top works for a weekend brunch spread. Cold milk poured over a warm slice turns it closer to a bowl of porridge.

For a packed breakfast, cut it into bars and wrap them individually. They hold together well enough to eat with your hands on the way out the door.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-caramelised-pear-porridge-bake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!