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Wheat Berry Oatmeal Porridge

cheryl recipe_porridge

Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.

Adjust the toppings to your liking. To save time, cook a large batch of wheat berries ahead of time and store in the refrigerator for up to one week for healthy, nutty grains at your fingertips.

Serves 1

  • 1/2 cup old-fashioned rolled oats
  • 1 scant cup milk
  • 1/4 cup golden or traditional raisins, dried cranberries, dried blueberries, or a mixture (you choose)
  • 1/3 cup cooked wheat berries*
  •  1 to 2 teaspoons brown sugar
  • Pinch cinnamon
  • Toasted slivered almonds, for sprinkling

In a 4-cup glass measure or other good-sized microwave-safe bowl, combine the oats, milk, and dried fruit. Microwave on high, uncovered, for 2 minutes. Give a stir.

Stir in the cooked wheat berries and return to the microwave for about 90 seconds longer. Remove and let stand about a minute to thicken slightly. Transfer to a cereal bowl.

Sweeten with brown sugar, and sprinkle with cinnamon and toasted almonds.

* To cook wheat berries, sort and rinse 3/4 cup dry wheat berries. Cover with cold water by 3 inches, bring to a boil, reduce heat, and simmer until tender, uncovered, about 1 hour. Drain and use 1/3 cup for this recipe. Refrigerate or freeze the remaining cooked wheat berries.