Wheat Berry Breakfast Porridge

Wheat Berry Breakfast Porridge

October flew by so fast it feels as if I blinked one September morning and November rushed in.

This was supposed to be the lull between the haze of summer and the crazed holiday season, the past two weeks have been a blur of transitions, from coming home and being sick for a few days to settling into the damp grey autumn landscape.

I’m getting back into the swing of things, slowly, I haven’t cooked a proper meal yet – still imagining that black eyed pea stew with harissa, cumin and fried sage… maybe this weekend.

The good news is, I’m managing breakfasts just fine – I’m usually excited for breakfast this time of year because porridges and hot cereals, which I utterly love, are better suited for fall and winter.

Wheat Berry Breakfast Porridge

Porridges are warming, comforting and hearty; ideal for starting off a cold dreary day.

Although I’d heard of wheat berries, I didn’t really discover it until this summer when I had it in an amazingly good salad and it was pleasingly chewy and nutty. I knew I’d love it for breakfast, cooked in a thick, rich, sweet porridge.

This wheat berry breakfast porridge can also be made overnight in a slow cooker too. The ‘berries’ absorb the sweet creamy almond or coconut milk it’s cooked in, it tastes sumptuous.

I love the chewy texture of wheat berries, it has a nice crunch to it, it’s nourishing and keeps me energised throughout the morning.

I grate a little dark chocolate over mine with a little more milk, and it gets chocolaty and yummy

Wheat Berry Breakfast Porridge Wheat Berry Breakfast Porridge
Wheat Berry Breakfast Porridge


Wheat Berry Breakfast Porridge


  • 1 cup wheat berries
  • 3 cups water
  • 1 teaspoon salt
  • 1 1/2 cups almond or coconut milk, plus more to serve
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • Sugar or maple syrup to sweeten


  1. Wash wheat berries and combine with water and salt in a saucepan over medium-high heat
  2. Bring to a boil and let it boil for 5 minutes, then lower heat, cover and let it simmer for 45 – 60 minutes until berries are plump and a few split open
  3. The wheat berries are done when they’re chewy but al dente, drain of excess water
  4. Meanwhile, gently heat milk in a small saucepan, stir in cinnamon, cardamom and nutmeg
  5. Add wheat berries and stir, remove from heat and cover let it sit for a few 2 – 3 minutes
  6. Ladle into bowls and serve with more milk if desired, sweeten and top with chopped nuts, dried/fresh fruits, shaved chocolate etc. and more
  7. Enjoy!


Wheat Berry Breakfast Porridge

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  • Reply Bintu @ Recipes From A Pantry

    Wheatberries remind me a lot of farro which is one of my new finds. I have not yet managed to cook farro in porridge form though but I can see it working in this version

    5 November, 2014 at 3:19 am
    • Reply Elsa

      Wheat berries are indeed a lot like farro, apparently… “farro comes from wheat varieties grown in warmer climates, while wheatberries come from colder-weather wheat”. I’ve make farro porridge all the time, it’s awesome:)

      6 November, 2014 at 1:51 pm

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