With wheatberries, chopped apple, walnuts, and yogurt, this breakfast bowl is full of important nutrients to help you start your day. Maple syrup and vanilla give it a naturally sweet flavor.
Though I love a warm bowl of oatmeal on a winter morning, sometimes it is important to change things up a bit. Wheatberries are the whole kernel from a wheat plant, therefore they have more fiber, vitamins, and minerals than the processed wheat we often eat. They are a good source of fiber, protein, iron, and B vitamins, just to name a few. (Wheatberries do contain gluten, so they are not good for those who cannot tolerate gluten).
For this recipe, I am using a type of wheatberries that I bought already parboiled, so they only take about 20 minutes to cook, which is pretty important to me, since my mornings are often rushed. They are fairly easy to find, in natural food stores, or in the grain or health food aisle of many grocery stores. If you have wheatberries that have not been previously parboiled, they can take up to an hour to cook, which is fine if you have the time. One nice thing about wheatberries is that the leftovers can be stored in the refrigerator for a couple of days, and they are very versatile, so you can make a big batch and serve a breakfast bowl a couple of times a week, or use the leftovers in savory dishes as well. Just warm up the leftovers on the stove with a little added water, or even in the microwave.
I love the hearty, nutty taste of wheatberries, and they are satisfyingly filling too. I can eat a bowl of them and feel sustained for at least a couple of hours or so, without feeling overly full. The ingredients in this breakfast bowl are simple and accessible. I am continually striving for a balance between convenience, nutrition, and good taste. It doesn’t take much time or extra planning to chop an apple, swirl some maple syrup and vanilla extract into some plain yogurt, and sprinkle on a handful of walnuts. Yet it tastes flavorful, comforting, and sustaining, like it will give me energy to get my day started in a positive way. Sometimes a recipe can be so simple, yet it’s what we need to give us an extra nudge to try something. I can imagine that bananas, dried fruits, almonds, and milk would also taste really good with this.
I hope you are all having a good week so far, and stay warm!
Cozy Wheatberry Breakfast Bowl
- 1 cup of wheatberries
- 2 and 1/2 cups water
- 1-2 apples, chopped
- 1/2 half cup of walnuts, coarsely chopped
- 1 cup of plain yogurt (I like Greek yogurt)
- 1 teaspoon of vanilla extract
- 2 tablespoons of pure maple syrup (more or less, to your desired sweetness)
Place the cup of wheatberries with 2 and a half cups of water in a medium saucepan. Bring to a boil, and then lower heat to medium-low. Simmer, covered or partially covered, for about 15-20 minutes, if the wheatberries are parboiled. If they have not been previously parboiled, simmer for about an hour. Check the wheatberries often to test their tenderness. They are done when they have burst their shells and are tender and chewy. Cooking time may vary–it does for me.
While the wheatberries are cooking, chop the apple(s) and walnuts. Place the yogurt in a small bowl and swirl the maple syrup and vanilla extract with the yogurt. When the wheatberries are done, spoon them into bowls and stir in the yogurt mixture, apples, and walnuts. Refrigerate the leftover wheatberries (if there are any), and warm them up when you use them again. Enjoy!