This warming whole-grain hot cereal recipe pairs cooked wheat berries with rolled oats, fruit and nuts for a filling fiber-rich breakfast. Using a microwave makes preparation speedy, especially if you've thawed frozen cooked wheat berries overnight in the refrigerator.

Cheryl Sternman Rule
Source: EatingWell Magazine, March/April 2007
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Ingredients

Cooked Wheat Berries (makes 4 1/2 cups)
Creamy Wheat Berry Hot Cereal

Directions

Instructions Checklist
  • To prepare the wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. (Makes about 4 1/2 cups.)

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  • To prepare the hot cereal: Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in 1 1/4 cups cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. (Refrigerate or freeze leftover wheat berries.)

Tips

Make Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze airtight for up to 1 month.

Look for wheat berries in natural-foods markets in bulk or other near whole grains. Contrary to popular belief, they do not require an overnight soak before cooking. Simply boiling them for 1 hour soften the kernels and produces their characteristically chewy texture.

Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

453 calories; protein 19.2g 38% DV; carbohydrates 79.8g 26% DV; exchange other carbs 5.5; dietary fiber 9.5g 38% DV; sugars 27.4g; fat 7.6g 12% DV; saturated fat 0.4g 2% DV; cholesterol 3.3mg 1% DV; vitamin a iu 27.2IU 1% DV; vitamin c 0.6mg 1% DV; folate 13.4mcg 3% DV; calcium 283.1mg 28% DV; iron 3.8mg 21% DV; magnesium 52.3mg 19% DV; potassium 511.2mg 14% DV; sodium 389.9mg 16% DV; thiamin 0.1mg 12% DV; added sugar 3g.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2019
Added some vanilla. Read More
Rating: 4 stars
03/06/2013
Here's an easy way to have your wheat berries ready to use in the morning: Place 1 cup clean wheat berries 1/2 tsp. salt and 2 cups boiling water in a thermos. Cap tightly and let set overnight (about 8-10 hours) It will be softened and ready to use. Pros: Tasty and filling Read More
Rating: 4 stars
05/30/2012
To Anonymous Re: sugar grams Sugars are carbohydrates so the sugar grams are included in the carbohydrates. All carbs turn to sugar (glucose) in the body so it's pointless to count sugars separately especially considering that most of the sugar in this recipe is natural (from milk and fruit). You could simply omit the brown sugar and then you have 0g of added sugars in this recipe. Read More
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Rating: 4 stars
01/16/2012
Delicious and filling I used muesli which already has raisins (as well as other dried fruits) oats and nuts. Popped it in the oven with the cooked wheat berries with milk for about 4 minutes. So delicious and filling. I forgot the sugar and didn't even notice I don't think it's needed with the raisins already in there. I love using oat groats instead of flakes for my morning oatmeal and now I can add wheat berry to that too. Really hearty and filling. Kept me going all day! Read More
Rating: 5 stars
10/30/2011
This was really good and was quick to put together since I happened to have cooked wheat berries left over from the day before. I made the recipe exactly as listed except I used maple syrup in place of brown sugar. It wasn't quite sweet enough for me so I drizzled a little extra maple syrup over the top. Very hearty & satisfying for breakfast - more so than oatmeal. JodyT Key West FL Read More
Rating: 5 stars
10/30/2011
Answer to LasMt: Rinse whole wheat kernels (also called berries) before cooking. Presoaking wheat kernels overnight in the water it is to be cooked in will cut cooking time in half. Proportions should be 3 cups hot water to every 1 cup kernels. Salt may be used if desired 1/4 to 1/2 teaspoon salt per each cup of wheat. Cook kernels about 20 minutes if presoaked; 45 minutes if not. One cup wheat kernels equals 2 1/2 cups cooked plump kernels. A slow cooker or crockpot will work well to cook whole wheat kernels. Just set on LOW and cook overnight (about 8 hours) stirring once during the first hour of cooking. Use 2 cups of wheat per 4 cups of water. Presoaked wheat kernels may be refrigerated for three to four days. Fully cooked wheat may be refrigerated for one week. Both may be frozen for up to six months. Caution: When first starting to eat wheat whole grains or any fiber food...START OUT SLOW like a few(2 to 5) Tablespoons per day give your body time to adjust to the extra fiber. BL Ogden Ut Read More
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Rating: 5 stars
10/30/2011
Where does it give directions on cooking the wheat berries? I read it several times over. Ingredients...wheat berries see directions for cooking....then in directions it has you both ways microwave or stove top adding COOKED WHEAT BERRIES....so how long do they cook and what method is best? How much liquid do you use to cook the wheat berries before you add them to the oat and fruit mix? LasMt Most North West County MT Read More
Rating: 5 stars
10/30/2011
I buy the large-size Oatmeal box and add raisins dried cranberries/apricots nuts coconut and a little salt to the whole container and mix. Each morning I scoop out the oatmeal mixture and put in a cereal bowl add milk and w/i five minutes have a warm healthy breakfast that is delicious. I do not add sugar because of the sweetness of the added items. Anything dried can be added. Barb Lafayette IN Read More
Rating: 5 stars
10/30/2011
I love this recipe. I have made it many times. It's easy to keep the wheat berries frozen or on hand in the fridge then whip up this hearty breakfast using whatever fruits dried fresh or frozen that I have on hand. Dana Milwaukee WI Read More
Rating: 5 stars
10/30/2011
Delicious! As good as steel-cut oatmeal. It's nice to have an alternative to processed cold cereals for my 15-month-old. Acton MA Read More
Rating: 5 stars
10/30/2011
This is very similar to my usual morning oatmeal so of course I liked it! The wheat berries give it a nice chewy texture. I downsized the portion and added some fruit on top. Raedia Arlington MA Read More
Rating: 5 stars
10/30/2011
My first experience with wheat berries! I made this and it was fabulous! Anonymous Harper Woods MI Read More
Rating: 5 stars
10/30/2011
The wheat berries should be soaked first to eliminate phytates which bind many of the minerals and carry them out of the body unabsorbed. Also oatmeal should be soaked overnight as well as it is the grain with the highest amount of phytates. (Oatmeal containers used to have instructions to soak overnight first) Read More
Rating: 5 stars
10/30/2011
There is no recipe at the end for cooking the wheat berries. Read More
Rating: 5 stars
10/30/2011
I cook one lb of wheat berries with a quart of milk and a quart of water with 2 TB sugar and tsp. cinnamon in the slow cooker overnight. You can also do them on top of the stove but watch the evaporation rate of the liquid. Add more water if necessary. We use them in the Pastiera di Grano pie for Easter but since they can be frozen you can save the left over for breakfast cereal. Read More
Rating: 5 stars
10/30/2011
I have made this several times for my family and they love it. I even made it for a group of friends when staying at a beach rental for the weekend. Everyone had rave reviews... even the husbands! Read More
Rating: 5 stars
10/30/2011
For the wheat berry recipe click where it says: This recipe calls for Cooked Wheat Berries Read More
Rating: 5 stars
10/30/2011
amazing! i used spenda instead of brown sugar and apricots instead of raisins. really good! Read More
Rating: 5 stars
10/30/2011
This is my new favorite breakfast! I take 5 minutes to make one portion of it in the morning omitting the sugar as the milk and raisins make it sweet enough for me. I have used cooked whole grain hulled barley at times (instead of the wheatberries) as hulled barley exceeds wheatberries in fiber content and overall nutrition. Keeps me full longer and until lunch which is great! This is a super yummy way to start the day and in the evenings when I go to bed I'm already salivating about my next day breakfast! Read More
Rating: 5 stars
10/30/2011
Very delicious! I just diced some apples and strawberries and I have to say it tastes pretty darn good! It fills me up so fast! Read More
Rating: 5 stars
10/30/2011
I took 1/3 cup of cooked WB and 1/3 cup cooked instant oatmeal mixed in raisins and cinnamon hot in microwave added milk after. Could add peach or pear instead of raisins. This was very filling and low cal high fiber. I cooked 2 batches so I some the next day. Read More
Rating: 5 stars
10/29/2011
The omission of sugar grams in your recipe's nutrition listing is glaring. Read More