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.
- 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.