Creature of habit, I am.  Or, should I say, we all are, cause I am.  I’d say we eat old fashioned oats 5 days a week.  The other two are either cereal or pancakes.  Eggs are rare in the AM.  We all like them hard boiled so they become a lunch item instead.

Image Credit: 101 cookbooks

Have you heard of wheatberries?  I’ve read a thing or two on them on blogs and cookbooks but have never tried, until now.  The nutritional facts on them is great!  32 grams of carbohydrates, 6 grams of protein, 6 grams of fiber.  In comparison to old fashioned oats which has 27 grams of carbs, 4 grams of fiber, and 5 grams of protein.  (oops, the calculatation for the oats is for 1/2 and the wheat berries is 1/4 cup.)

What is a wheatberry?  It is an intact whole wheat kernals.  You could even grind the berry into flour and make your own bread!

It’s versatile.  You can add your regular oatmeal ingredients to it and it tastes great! I like to use peanut butter, nuts and dried fruit.  You can throw wheatberries on a salad for additional protein and fiber or into soups and stews!  I love it and am excited to try out more recipes with it in the future.

Wheatberries can be found in your local health food store in the bulk bins.  {Whole Foods wouldn’t you love to have a store in my town?!}

Here’s a good recipe from 101 cookbooks that resembles a kicked up oatmeal.

Wheat Berry Breakfast Bowl

I used red anjou pears here, but any firm, flavorful pear will do. Also, this recipe calls for wheat berries but don’t get discouraged if you can’t find them (check the bin section at Whole Foods Market or natural foods stores) – any plump, whole grain will do – farro, barley, oat groats, etc.

1 cup Greek yogurt
1/4 cup maple syrup

scan tablespoon of extra-virgin olive oil
scant tablespoon of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
1/2 cup fresh cranberries
3 cups cooked wheat berries* (see head notes for alternatives)
1/2 cup toasted pecans
1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)

Whisk the yogurt and maple syrup together and set aside.

In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so – just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.

Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.

Serves 4-6.

*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they’re done is to taste a few. Drain and set aside.