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Wheatberry Breakfast Bowl

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


Adapted from 101 Cookbooks


  • 1 cup vanilla nondairy yogurt
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of Earth Balance
  • 2 firm pears, cored and chopped into 1/4-inch thin bite-sized slices
  • 2 cups wheat berries (see notes for alternatives)
  • 1/2 cup toasted pecans or walnuts
  • 1/2 cup assorted dried fruits, chopped


  1. 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.
  2. In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and Earth Balance for about five minutes, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Add the wheat berries to the skillet and toss gently.
  3. Turn out onto a platter, or serve in individual bowls ladled with a generous amount of 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.


  • Serving Size: 4
  • Calories: 926
  • Sugar: 40
  • Sodium: 37
  • Fat: 28
  • Carbohydrates: 155
  • Fiber: 25
  • Protein: 23
  • Cholesterol: 0
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