The warmest breakfast for fall

I found this amazing recipe on the Quick & Easy book of Deliciously Ella and I wanted to try it, although I did not have the original ingredients so I have adapted the recipe to what I found in my pantry.

serves 3


100gr jumbo rolled spelt ( you can use rolled oat, the big one )

50gr almonds

1 red apple grated

1 tablespoons nut butter

2 tablespoons maple syrup

5 tablespoons plant based milk


150gr of seasonal fruit ( I have used pink plums )

1 tablespoon maple syrup

1 teaspoon chia seeds

  1. Preheat the oven to 180C fan;
  2. place the jumbo spelt in a bowl and add boiling water and cover them. Let them soak for 10 minutes;
  3. make the compote: I have placed the plums with the maple syrup in a pan ( I have used the super rich & delicious syrup of Happy Maple for this one! ). Let cook over for about 10 minutes until everything becomes soft;
  4. once all the fruit is cooked and mashed, you can add the chia seeds;
  5. chop the almonds or not, it's up to you;
  6. once the spelt have soaked up the water and softened, stir though the almonds, the grated apple, the nut butter, the maple syrup and the almond milk;
  7. place the mixture into a baking sheet and bake it for 20 minutes or until it is golden;
  8. you can serve this warm, with the compote spooned on top or you can keep it for the day after as a breakfast on the go!

Why adding maple syrup?

I read that maple syrup contains numerous antioxidants and it's a healthier alternative to artificial sweeteners,

regulates blood sugar levels and it's an energy booster!

I honestly prefer the taste of maple syrup more than honey and any other sweetener and I find it rich but at the same time delicate and so it won't cover the taste of my meals, in fact it enhances it!