Wheat Berry Breakfast Bowl

Wheat Berry Breakfast Bowl

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  • Each serving
  • 640 cal
  • 9g fat (2g sat)
  • 10mg chol
  • 360mg sodium
  • 131g carb
  • 17g fiber
  • 31g sugars
  • 24g protein


  • 3/4 cup cooked wheat berries
  • 6 tablespoons milk or canned coconut milk
  • Pinch of salt
  • 1 tablespoon honey
  • 1 tablespoon sliced almonds
  • 1 tablespoon chopped dried apricots
  • 1 tablespoon dried, sweetened cranberries
  • 2 tablespoons plain or vanilla yogurt
  • Coconut flakes, for sprinkling (optional)


Combine wheat berries, milk and salt in a saucepan. Bring to a boil, while stirring. Reduce to a simmer and cook for 5 minutes to heat through. Stir in honey, almonds, apricots and cranberries. Serve in a bowl, topped with yogurt and coconut flakes.

Special notes:

Try a different combination of milks, nuts, seeds and dried fruit for endless breakfast combinations.

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