Wheat Berry Breakfast Bowl Recipe

A perfect breakfast - thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.

Wheat Berry Breakfast Bowl

This is better than milk and dry cereal, I promise. Thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates. You get just enough crunch from the pecans to play off the chewiness of the wheat berries, and just enough sweetness from the maple yogurt to play off the tart edge of the cranberries. While I've been enjoying individual-sized portions of this in my breakfast bowl, I imagine it would be quite stunning served on a platter family-style at the next brunch I attend.

Wheat Berry Breakfast Bowl

You can prep a good portion of this recipe a day or two before, if needed. Pre-cook the wheat berries, toast the pecans, make the maple yogurt and chop the dried fruit. That leaves just two things prior to serving - heating the wheat berries, and cooking the pears and cranberries. Also, for a slightly more decadent version do a maple-sweetened mascarpone in place of the yogurt. You can also experiment with other fruit depending on the season. I'm imagining that a cherry or berry version of this would be delicious. And play around with different nuts (or combination of nuts)...

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Wheat Berry Breakfast Bowl

I used red anjou pears here, but any firm, flavorful pear will do. Also, this recipe calls for wheat berries but don't get discouraged if you can't find them (check the bin section at Whole Foods Market or natural foods stores) - any plump, whole grain will do - farro, barley, oat groats, etc.

1 cup Greek yogurt
1/4 cup maple syrup

scan tablespoon of extra-virgin olive oil
scant tablespoon of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
1/2 cup fresh cranberries
3 cups cooked wheat berries* (see head notes for alternatives)
1/2 cup toasted pecans
1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)

Whisk the yogurt and maple syrup together and set aside.

In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.

Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.

Serves 4-6.

*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Mmmm, this would be great with sprouted wheat. Higher protein and enzymes than the cooked version. Heidi's recipes always give me great ideas of raw versions along with the cooked ones. Soak 1 C wheat berries in 2 C room temp. pure water 8-10 hours, then keep in a jar out of direct light and rinse 3 times a day for 2-3 days. Add all the ingredients without cooking any of them and the natural sweetness and nuttiness comes out. Cranberries are great blended raw in a blender with Maple syrup.

Alicia

This is actually a modified version of the traditional Ukrainian dish, called kutia, which is served as the first of 12 courses on Christmas Eve. The difference is that kutia calls for honey, poppy seeds and tart apples (not olive oil, yogurt, pears). Funny thing is, like you, we often transform the leftover kutia into breakfast cereal over the next few days ! HS: That sounds like a great variation Alimar - thanks for sharing.

Alimar

After devouring two half batches of the wheat berry salad from your cookbook I had to try this. I haven't had any luck finding cranberries, so just omitted them. Used cherries as one of my dried fruits to add the tartness the cranberries would have had. I am enjoying it now; what a great blend of flavors this is.

Jenn

Made this over the weekend for overnight guests and it was fabulous. Making the wheat berries the day before made for super-quick preparation the next morning. I cooked down some frozen strawberries in lieu of the cranberries and added dried cherries, which turned out to be a great combination and gave the dish a beautiful jewel-like color. The greek yogurt-maple topping was a perfect complement. Another winner.

srindar

I usually cook a pot of steel cut oats early in the week and then take a scoop to work each day. I ran out of oats and just happened to come across this post...Ok, I can't say I just happened upon it, I check the site all the time. I didn't have the same ingredients but used the recipe as inspiration. Anyway, this is sure to become a new favorite... I cooked a pot of wheat berries with some salt, cinnamon and vanilla. Then this morning I took a scoop to work and heated it up with half a banana and some peanut butter. Delicious! A welcome change! Thanks!

Allison

this looks absolutely delicious! love wheatberries but have yet to eat them for breakfast - fabulous idea!!

the purcells

One of my resolutions for 2009 was to become a more all natural cook.

wheat berries

I am eating this right now. It is so so so good! I knew it would be as soon as I read the recipe, which is why I just had to try it out! My boyfriend and I love it :-) I used crystalized ginger, dried mango slices, and dried apricots for the fruit topping, and it is delicious. I am sure any combination of dried fruits would be divine though! My cooked pears were not half as beautiful as yours, Heidi, but the complete product is so delicious!

Sonia

Hi Heidi, What a treat for the kids! Your write-up and pics are most convincing. What alternative to maple sweetened yogurt would you suggest?

Pritya

I made this dish on Sunday morning with pearled barley instead of wheat berries (shorter cooking time) and I used craisins instead of real cranberries and dry fruit. It was delicious. A perfect breakfast on a cold morning. I had it again this morning...heated it up with some soy milk. Yum!

JamiZ

One of my resolutions for 2009 was to become a more all natural cook. I enjoy reading Heidi's recipes and frequent 101 Cookbooks often...just haven't put those recipes and concepts into action, yet. So, here's a newbie question (please don't laugh)....where do you find wheat berries at the grocery? I have a Whole Food nearby and our chain grocery has a decent natural foods section. But I have no idea where to find wheat berries. Thanks to all for your help! HS: Hi Alycurry. Have a look in the bin section at Whole Foods, if they don't happen to carry the wheat berries at that particular location, go for something similar - barley, pearl barley, a plump whole grain rice, etc. Or ask someone who is also shopping in the bins what they might substitute :)

Alycurry

This sounds great! I have been working in the deli of an organic/local grocery store for a short while. I am being introduced to a lot of whole grains that I might not have tried if it wasn't for my job, only for the fact that I haven't been introduced to any of these ingredients until now. I fell in love with kamut and always keep it on hand. I can eat it just plain. I think this would be a good way to use it as well. Thank you for the idea!!!!!

-Mel-

I wonder what this would be like cold.

Fern

I love wheat berries! They just take so darn long to cook!

Alisa

On this recipe, I substituted maple syrup for honey and used cherries. It worked out well. I mixed the leftover wheatberries with Heidi's Broccoli Crunch recipe - it was delicious!

Matty

Ahhh - just in time for me to have come back from rainbow with 2 pounds of them as an experiment. I may bring this recipe to brunch tomorrow.

kitchenbeard

While all the comments I read said it looked good, Ireally wonder how good it tastes. In india we don't get cranberries, maple syrup and pecans.What of the follow8ing would you suggest as comparable substitutes ? - cherries, walnuts, raisins, cashew nuts, honey and caramelized sugar (golden syrup)

Joseph Ignatius

Sounds great. I even have most of the stuff in the house to make it! BTW for those of your readers in the E Bay, Massa Organics sometimes sells wheat berries in the Berkeley Farmers Market. I just cook up a batch and make up recipes around them. For the current batch I threw some into a cooked pot of pinhead oats and ate little bowls of it all week with toasted walnuts, maple syrup and half and half. They also made a great addition to a simple soup made with cannellini beans, carrots, onions, flat-leaf parsley and stock. Thanks!

Sifi

looks great! Can't wait to try it...sans the maple (need to avoid the sugar/carbs) Wish there was some nutritional information.

carlos

i posted this morning that is was delish for my breakfast. so i had it again for lunch. and i'm wishing i had another bowl for snack......

wendy

This looks like a great way to use all the extra wheat berries I just bought for another of your recipes!

Crystal

Heidi, I have been a lurker for some time now. I have never commented but I am so impressed with the quality you display here. I really love your site. zesty

zestycook

This is the most delicious breakfast I have ever eaten. The trick is not to eat 3 or 4 servings myself!

Kristina Elseth

i am eating my post run yummy bowl of goodness now. delish!!!!!!!!!! heavenly!!!!!

wendy

This looks beautiful and tasty...I will have to give it a try. I finally bought SNC...found it in the Anthropologie store during a vacation to Miami. I got so excited that I actually shouted "Ooh, ooh, ooh, Heidi's cookbook!!" across the store to my friend. I got the second to last copy...and when I strolled past again a few minutes later, the other was also gone. :-) Even if I were illiterate I would still look at it every day.

All for Veggies

Heidi, I sit at my computer going through your recipes just salivating at the pictures and ingredients listed. Every recipe looks amazing to me. I've never commented before. But this just looks too good. I will definitely be adding a few things to my shopping list so I can make this and see if my husband will eat it too! I always loved it when my mom cooked some wheat berries for breakfast growing up. She always just cooked them in a crock-pot overnight with honey and water. This looks like a perfect dish to sprinkle some flax seed over!

Aliya

wheatberries are great: i've had them a couple times from restaurants but never made them myself. now, it has become at the top of my grocery list! p.s. i also wanted to let you know, i added you to my blogroll =) http://IAmBee-steph.blogspot.com/

Steph

Does anyone out there happen to know what wheatberries are called in German? I just moved to Berlin and "wheatberry" is not in my dictionary... it looks delicious, though! Heidi, your photographs are always so beautiful.

Jessie

mmm...now I know why I haven't eaten the rest of the leftover wheat berries yet. And why I haven't made it to the market yet: because I wouldn't have picked up the cranberries I need for this! Thanks, I just ran out of breakfast bread, so it's just in time.

mber

Mmmm. I love the chewiness of whole wheat. The other ideas from comments are really great, too. Never tried dried persimmons or sauteed pears...

leangreencafe

Hey Heidi, I made your wheat berry salad and absolutely loved it. I definitely want to try this one as well. I just had one question: I shop at Rainbow Grocery and they have light and dark wheat berries. Which ones do you use for these recipes? HS: Hi Ted, I believe the ones you see in the shot up above are hard winter wheat berries from Massa Organics. But I've also used soft wheat berries (from Rainbow) many times in the past.

Ted Grubb

Heidi, this is so timely for me! I had wheatberries with oat milk, banana and blueberries for breakfast yesterday. I actually sprouted my wheatberries instead of cooking them - lots of nutrition is released that way. Also it's summer in Australia so I wanted to find a way to eat them cold. I love your flavor combinations here, lovely for a winter breakfast.

Jess

I LOOOVE wheatberries!! I am def. saving this recipe :)

Kath

Just when I started getting bored stiff of my breakfasts, your wheat berries picture popped up on my screen. It's exactly what I needed - a little healthy inspiration. Looks wonderful. Thank you! By the way, I served your Broccoli Crunch Recipe the other night and it was amazing! Raving reviews.

Ellie from Kitchen Caravan

Okay... I made this with pearl barley, dried goji berries, dried cranberries and raw walnuts. About the only thing I stayed true to were the sauteed pears and the Greek yogurt with maple syrup! As I served it up for myself, I thought, "This is not going to be good." To my surprise, it was delicious! Heidi, thanks for inspiring healthy eating!

Tracy

Looks like my regular oatmeal breakfast is going to get a much-needed update...the yogurt and maple syrup sound so great. Warm from the inside out. Love it! Thanks for the ideas!

StuffCooksWant

This looks great! I am looking for new breakfast ideas so this is perfect.

Sara

Better than milk and cereal? My God, it looks awesome!!!!

Jenny

Globalveggie, Aletta Karsies van Eeden, Thank you very much.

Ben

Thank you for your inspiration and dedication of food. I love what you do. The breakfast bowl looks so delicious. Thank you again. God Bless you

Tungalagsaikhan

I'm currently in the process of re-structuring my breakfast which requires too many ingredients: oats, milk, pumpkin puree, a banana, maple syrup, cinnamon and pumpkin pie spice. I'm trying to expand my horizons and I've heard many good things about wheat berries. As soon as I can find them, I'll give these a try, great looking recipe!

Nick

!!! oh, damn. i came THISCLOSE to buying wheat berries at the market the other day, too. if i only i had seen this before i went!

cassie

your photos always win me over immediately!

Lizzie

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