Spelt cinnamon plum breakfast bake is a soft oven bake made with spelt flour, rolled oats, sliced plums and warm cinnamon. It bakes in one dish at 180C / 350F for 30 to 35 minutes, until the center is set and a skewer comes out clean.
The spelt flour keeps the crumb tender without feeling heavy, and the plums soften into small pockets of juice as they bake. You can mix the batter the night before and bake it fresh in the morning.
This bake fits a slow weekend breakfast or a make-ahead option for busy weekdays. Cut it into squares and serve warm with yogurt or a splash of milk.
One thing to watch: if your plums are very juicy, the center can stay slightly wet even at 30 minutes. Give it another 5 minutes and check again before you pull it from the oven.
Why You’ll Love This Recipe
- Uses spelt flour for a tender, wholesome crumb
- Bakes in one dish, easy cleanup after breakfast
- Make-ahead friendly for busy weekday mornings
- Naturally sweetened with honey and ripe plums
Ingredient Notes
- spelt flour: Gives a soft crumb with a nutty flavor. Whole wheat flour works as a 1:1 swap but bakes a bit denser.
- rolled oats: Add bulk and a little chew. Quick oats work too but soften more into the batter.
- plums: Use ripe, slightly soft plums for the juiciest bake. Nectarines or apricots swap in at the same weight.
- eggs: Bind the batter and give it a soft, custardy set. Use large eggs for accurate measuring.
- honey: Sweetens the batter naturally. Maple syrup swaps in at the same amount.
- butter: Melted butter adds richness. A neutral oil works for a dairy-free version.
- whole milk: Keeps the crumb moist. Oat milk or almond milk work as dairy-free swaps.
Soft Spelt Breakfast Bake with Cinnamon Plums
Description
This bake pairs spelt flour with rolled oats for a soft, custardy crumb, then folds in sliced plums so every square holds pockets of warm fruit.
Ingredients
Batter
Topping
Instructions
- Heat the oven to 180C / 350F. Grease a 23 cm / 9-inch baking dish with butter or oil.
- In a mixing bowl, whisk the spelt flour, rolled oats, baking powder, cinnamon and salt together.
- In a second bowl, whisk the eggs, milk, honey, melted butter and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter will be thick, similar to pancake batter.
- Fold in 300 g of the sliced plums, keeping the extra 50 g aside for the top.
- Pour the batter into the prepared dish and smooth the top with the spatula.
- Arrange the remaining plum slices over the top and dust with the extra cinnamon.
- Bake for 30 to 35 minutes, until the center is set and a skewer inserted comes out clean. If the center still looks wet, bake in 5-minute increments and check again.
- Let the bake rest in the dish for 10 minutes before slicing.
- Cut into 6 squares and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 282kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 70mg24%
- Sodium 220mg10%
- Potassium 220mg7%
- Total Carbohydrate 37g13%
- Dietary Fiber 4g16%
- Sugars 14g
- Protein 7g15%
- Vitamin A 300 IU
- Vitamin C 4 mg
- Calcium 90 mg
- Iron 1.5 mg
- Vitamin D 20 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 120 mg
- Magnesium 25 mg
- Zinc 0.8 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
- Use ripe, slightly soft plums for the juiciest bake.
- Check the center with a skewer at 30 minutes before adding more bake time.
- Rest the bake 10 minutes before slicing for cleaner squares.
- Grease the dish well so the edges lift out easily.
