• Sophie

Perfect Fall Breakfast


- 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

For the compote:

- 150gr of seasonal fruit

- 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: Placed the plums with the maple syrup goût Riche in a pan. Let cook over for about 10 minutes until everything becomes soft; once all the fruit is cooked and mashed, you can add the chia seeds; chop the almonds or not, it's up to you;

4. 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;

5. Place the mixture into a baking sheet and bake it for 20 minutes or until it is golden;

6. You can serve this warm, with the compote spooned on top and some yogurt if you want or you can keep it for the day after as a breakfast on the go!


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