Nourishing breakfast bowl with spelt grains, nuts, Greek Yogurt and berries. Meal-prep tips included.
Move over quinoa, spelt (amazon link) is the new star (in our family at least). It’s ancient, sweet-ish and mild flavor make it a wonderful grain for breakfast bowls and desserts. Spelt flour is often used for making breads and cakes or flakes and cereals (amazon link).
I’ve been wanting to cook with whole spelt grains for a while. Fortunately, I’ve got a husband who loves to eat, so a few months back he came from work with a pack of organic whole spelt grains (if you reside in Europe, I recommend the DM Bio Spelt pack). Perfect timing as I’ve been craving some good carbs – PMS (premenstrual syndrome) does not usually spare me, so when the pain, low energy and food cravings hit, I make sure I’m ready (both physically and mentally).
Fun fact, when my grandma was little she and her brothers used to munch on a handful of spelt grains up to the point they become a gum. There were no gums, let alone fancier & colored versions 80 years ago, so she used to make them herself. One clever cookie!
WHAT IS SPELT & HOW TO USE IT
Spelt, or also known as Dinkel (especially in German-speaking countries) is an ancient grain, widely spread across Europe and later popularized in the USA. It is believed that the grain was gifted to Greeks by their goddess Demeter (goddess of the harvest and nourishment). Want to read more about Spelt and its benefits, check here and here.
How to use spelt grains and flour: Spelt grains are a wonderful addition to breakfast bowls and fresh, green salads. Spelt flour is a smart choice for cooking breads and cakes (mm, yum). It’s also often used in cereals and pastas in food manufacturing.
MAKE AHEAD (spelt grains)
One way to enjoy this one bowl spelt breakfast is to prepare the spelt grains beforehand (e.g. the night before). Simply boil the grains until they become soft and broken on the ends. Then store in air tight container in the fridge (for up to 48 hours preferably). In the morning, simply take out and pour generously over your breakfast bowl.
MORE SNACK IDEAS (for teething & sick kids)
My little guy had sore throat a few weeks back and was reluctant to eat anything that is not cold-ish and smooth. As I had some spelt grains on hand, I quickly
blended some blue berries (1/2 cup), cooked spelt grains (1/2 cup), half avocado, half banana and ½ cup Greek yogurt.
The result – one smooth, pleasantly cold creamy dessert (I shamelessly ‘licked’ the bowl) Needless to say, it was a huge hit, we even made it on repeat several days in a row.
If you haven’t tried spelt grains, well now it’s the time.
TOPPING IDEAS This simple spelt breakfast bowl goes good with berries (all sorts, frozen or fresh), raw nuts and Seeds (such as flax seeds, chia seeds, almonds, walnuts, pecans, cashews) and last but not least – dried fruits.
Spelt Yogurt Breakfast Bowl
- 1 cup whole spelt grains, preferably organic
- 3 cups water
- 1 cup (frozen) berries, blueberries, blackberries, raspberries, ect.
- 1 cup Greek Yogurt
- 1/3 cup almonds, raw
- ¼ cup flax seeds
- ¼ cup coconut shreds, full fat
- In a non-stick stove pan with lid, add spelt grains (bob's Red Mill on Amazon) and water and bring to a boil. Once boiling, reduce heat to medium until kernels are well cooked (if the grain ‘breaks apart’ that’s a good sign spelt is almost done). Add more water if it’s evaporated before grains are cooked completely.
- Drain spelt grains from water ( I use an IKEA Colander) and set aside. Alternatively, place in air tight container and store in fridge (up to 72 )for next day breakfast.
- Add ¼ of spelt grains to breakfast bowl; add 1/4 cup (frozen berries, ¼ cup Greek Yogurt, sprinkle with nuts, seeds and coconut shreds.
- Whisk and enjoy!