Soft Spelt Breakfast Bake with Cinnamon Plums

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

Cook folding sliced plums into thick spelt oat batter in a glass bowl, wooden spoon resting on the counter.

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.

Breakfast table set with sliced spelt plum bake, two coffee mugs, and a linen napkin in warm morning light.

Prep Time 15 mins

Cook Time 35 mins

Rest Time 10 mins

Total Time 1 hr

Cooking Method: Oven

Cuisine: European

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 6

Estimated Cost: 1.10

Calories: 282

Best Season: Summer, Fall

Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Vegetarian

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

150 g spelt flour
50 g rolled oats
1.5 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 eggs (large)
250 ml whole milk
60 g honey (about 3 tbsp)
60 g unsalted butter (melted, cooled slightly)
1 tsp vanilla extract
300 g plums (pitted and sliced, about 4-5 medium)

Topping

50 g plums (pitted and sliced, about 1 extra plum)
1/2 tsp ground cinnamon (for dusting)

Instructions

1
Heat the oven to 180C / 350F. Grease a 23 cm / 9-inch baking dish with butter or oil.
2
In a mixing bowl, whisk the spelt flour, rolled oats, baking powder, cinnamon and salt together.
3
In a second bowl, whisk the eggs, milk, honey, melted butter and vanilla extract until smooth.
4
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.
5
Fold in 300 g of the sliced plums, keeping the extra 50 g aside for the top.
6
Pour the batter into the prepared dish and smooth the top with the spatula.
7
Arrange the remaining plum slices over the top and dust with the extra cinnamon.
8
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.
9
Let the bake rest in the dish for 10 minutes before slicing.
10
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.

Keywords: spelt cinnamon plum breakfast bake, spelt breakfast bake, plum breakfast bake, spelt flour breakfast, baked oats with plums

Equipment

23 cm / 9-inch baking dish
mixing bowls
whisk
rubber spatula
measuring cups

Tips

Slice plums about 1 cm thick so they soften evenly without turning to mush.
Check the center with a skewer at 30 minutes; bake longer if it comes out wet.
Let the bake rest 10 minutes in the dish before slicing so it holds its shape.
Swap in pears or apples when plums are out of season, keeping the same total weight.
Grease the baking dish well so the edges release cleanly once baked.

Variations

Add 50 g chopped walnuts to the batter for extra crunch and a nutty finish.
Swap honey for maple syrup and use oat milk for a fully dairy-free bake.
Stir in 1/2 tsp ground cardamom alongside the cinnamon for a warmer spice profile.

Storage and Reheating

Store leftover squares in an airtight container in the fridge for 3 to 4 days. The texture stays soft, not soggy, if you let the bake cool fully before covering it.

Reheat a square in the microwave for 30 to 45 seconds, or warm it in a 160C / 325F oven for about 10 minutes if reheating several pieces at once.

Freeze baked squares for up to 2 months in a freezer bag or airtight container. Thaw overnight in the fridge, then reheat using either method above.

Serving Suggestions

Serve the bake warm, straight from the dish, with a spoon of plain yogurt or crème fraîche on top. A drizzle of extra honey works well if you like it sweeter.

Pair it with coffee or tea for a simple weekday breakfast, or set it out with fresh berries and yogurt for a relaxed weekend brunch.

For guests, cut it into smaller squares and serve alongside a bowl of fresh fruit so people can help themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cinnamon-plum-breakfast-bake/

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!