A Breakfast That Delivers Comfort

Spelt porridge with chia seeds gives you a warm, filling start to the day. The grain cooks into a firm, nutty base that pairs well with mild sweetness. The chia seeds add gentle thickness and a smooth finish. The dish suits busy mornings because the steps stay simple and direct. You get a nourishing meal without long preparation. The texture stays stable and never turns gluey. Each bowl feels grounding and satisfying.

Why This Recipe Works

This porridge holds its shape and offers a pleasant chew. The mix of spelt and chia creates steady energy release, so you stay full for longer. The flavour stays mild, which makes the recipe easy to customise. You can add fresh fruit, nuts, or warm spices without clashing tastes. The ingredients stay affordable and easy to source in UK shops. The method uses clear steps that anyone can follow. No special equipment required.

Print Recipe

Dairy-Optional

Spelt Porridge with Chia Seeds

Author: Valentina Cuisine: European Recipe Keys: C chia seeds H healthy breakfast H high fibre S spelt porridge W wholegrain

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Rest Time 5 mins Total Time 35 mins

Servings: 2 Estimated Cost: £ 2.20 Calories: 365

Best Season: Winter, Fall

Dietary:

V Vegan-friendly when made with plant milk

Description

This thick spelt porridge blends nutty grains with chia seeds for a hearty, satisfying breakfast. The texture stays firm yet creamy, and the flavour remains mild enough for any topping. It is simple to cook, easy to digest, and ideal for cool mornings.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 120 g pearled spelt (rinsed)
• 480 ml water (for the initial simmer)
• 240 ml milk, dairy or plant-based (for creaminess)
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• 1 pinch sea salt
• fresh berries, sliced banana, chopped nuts, cinnamon (optional)

Instructions

Simmer the spelt.

1. Place the rinsed spelt and water in a saucepan. Bring to a boil, then reduce heat to low. Cook for 20 minutes until the grains soften but stay firm.

Add milk and chia.

1. Pour in the milk, add chia seeds, stir well, and keep the heat low. Cook for 5 minutes until thick.

Sweeten and season.

1. Add maple syrup and salt. Stir until combined.

Rest the porridge.

1. Remove from heat. Let it sit for 5 minutes so the chia seeds expand and the texture firms up.

Serve.

1. Spoon into bowls and add any toppings you like.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 365kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 2g10%

Cholesterol 3mg1%

Sodium 110mg5%

Potassium 310mg9%

Total Carbohydrate 60g20%

Dietary Fiber 10g40%

Sugars 9g

Protein 13g26%

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* 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

You can prepare the spelt the night before to shorten cooking time. The porridge reheats well and keeps its structure. Add more milk if you prefer a softer finish.

Substitutions & Variations

• Swap maple syrup for date syrup or brown sugar.
• Replace milk with oat milk for extra creaminess.
• Add vanilla, cocoa powder, or grated apple for extra flavour.
• Use ground flaxseed instead of chia seeds if needed.

Storage Tips

Store leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating to refresh the texture.

Keywords: spelt porridge, chia seeds, healthy breakfast, wholegrain, high fibre