Sweet Wheat Berry Breakfast

Sweet Wheat Berry Breakfast | Food & Nutrition Magazine | Volume 9, Issue 2
Photography by David Raine | Food styling by Christina Zerkis | Prop styling by Michelle Wilkinson

Start the day with a dish of cooked wheat berries, fresh fruit, spices and yogurt.

SERVING SIZE: ½ cup wheat berry blend with ¼ cup vanilla yogurt (68 grams)
PREP TIME: 20 minutes
COOKING TIME: 15 minutes


  • 1 cup raw wheat berries, rinsed
  • 1 cup red pear, diced
  • 1 cup red grapes, diced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2½ cups vanilla yogurt


  1. Rinse wheat berries in strainer and place in a pot with 2½ cups water.
  2. Bring to boil, then cover and simmer until wheat berries are tender and most water is absorbed, about 15 minutes.
  3. Remove from heat and drain any remaining water.
  4. Place wheat berries in a medium bowl. Mix in pear and grapes.
  5. Stir in cinnamon and nutmeg.
  6. To serve, place ½ cup wheat berry blend in bowl and top with ¼ cup vanilla yogurt.

Cooking Note: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

NUTRITION PER SERVING: 140 calories, 1g total fat, 1g saturated fat, 3mg cholesterol, 38mg sodium, 28g carbohydrate, 4g fiber, 12g sugar, 6g protein, 249mg potassium, N/A phosphorus

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Beryl Krinsky
Beryl Krinsky, MBA, MS, RDN, is the founder and CEO of B.Komplete, LLC, a corporate wellness firm that offers a variety of onsite and virtual services for corporations. Beryl is passionate about living a healthy and balanced lifestyle and loves yoga, walking, cooking, acupuncture, meditation and community service. Connect with B.Komplete on the blog, LinkedIn, Facebook, Instagram and Twitter.