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If you have not tried breakfast wheat berries before, stop right here!

Run, do not walk, to your nearest hippie grocery store (or probably Trader Joe’s or Whole Foods if you are one of those fancy people living in a big town with stuff in it) and buy some!

These are SO GOOD! In spite of the hour cook time, they may replace my usual oatmeal for breakfast. (Hello impatient girl who eats nearly raw spaghetti because 10 minutes is too long to wait for food.) 

As I was putting my breakfast together this morning, Chris looked at it and made the “tomato face”. That’s bad. Raw tomatoes are one of the only foods that Chris does not like.

“Brit, what is that stuff?”

“Breakfast wheat berries. They are going to be so awesome. I have extras, do you want me to make you some also?”

Silence and more tomato face.

I continued to prep my breakfast awesomeness. After thoroughly mixing the yogurt, honey, craisins, and wheat berries, I brought a spoonful over to Chris.

“Do you want to try them now?”

“Ok.” Tastes…”Wow, those are actually really good!”

 He’s right. They are amazing. Good-bye oatmeal.

Well, at least until the novelty wears off.

I may not always have my act together enough to remember to prep the wheat berries ahead of time. Until laziness gets the best of me, I will look forward to breakfast wheat berries each morning.

 

*Note – I put a lot more yogurt on my wheat berries than this, but I thought the picture would showcase the wheat berries better without the full cup of yogurt mounded on top.

Ingredients:

  • 1-3/4 cups water 
  • 1/2 cup hard red wheat berries, rinsed
  • 1/4 tsp salt
  • 1/4 cup craisins
  • 2 cups plain non-fat yogurt
  • 2 tbsp honey

Directions:

  • In a saucepan combine water, salt, wheat berries.
  • Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender.
  • Drain and set aside to cool or serve immediately. (Cooked wheat berries can be stored in your refrigerator for about five days.)
  • To serve, top each serving of wheat berries with 1 tbsp craisins (heat if necessary), 1/2 cup yogurt, and 1 tbsp honey.

Servings ~ 2
Calories ~ 367, Fat ~ 1 g, Carbohydrates ~ 78 g, Protein ~ 18 g

In one of my very early posts, I mentioned that I had cut my (former) favorite breakfast out of our budget and had switched to oatmeal for $0.06 per serving to help save for our trip to Africa. Since the switch, I have eaten more oatmeal than ever before.  

Last week I decided that I needed a break from oatmeal, so when I saw this post on Cate’s World Kitchen I thought that I would change things up a bit. I guess it was still ‘eating oatmeal’ for breakfast, but in a much different form. I think I will change-up my breakfast routine now and then with granola and yogurt parfaits now that I have learned how to make a relatively healthy, low sugar, low-fat granola.

This is not a super sweet granola, Chris added honey on top of his granola and yogurt parfait. I secretly, ok, not so secretly, wanted honey on mine because I like honey. I have been known to eat it with a spoon directly from the container. Unfortunately, since I barely ran all week, I decided that I did not need honey on mine. Bummer.

Chris’s parfait tasted like candy. Mine just tasted like a healthy, welcome change for breakfast. I guess that goes to show that this granola has something to offer to each of us.

Adapted from Cate’s World Kitchen.

Ingredients:

  • Non-stick cooking spray
  • 3 1/2 cups rolled oats
  • 1 cup coarsely shredded unpeeled apple
  • 1/3 cup water
  • 1/4 cup honey
  • 1 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries

Directions:

  • Spray a baking sheet with non-stick spray and pre-heat the oven to 350 F.
  • Mix the apple and oats in a medium bowl and set aside.
  • Bring the honey, water, and cinnamon to a boil in a small saucepan.
  • Remove from heat and stir in the vanilla, then pour over the oat mixture and toss well.
  • Stir in the almonds, spread on the baking sheet, and bake for about 35 minutes, stirring occasionally.
  • Once the granola is golden brown, remove from the oven and stir in the cranberries.
  • Let cool completely, then store in an airtight container.

Servings ~ about 9
Calories (per 1/4 cup) ~ 206, Fat ~ 5 g, Carbohydrates ~ 37 g, Protein ~ 5 g