This warming whole-grain porridge pairs cooked wheat berries with rolled oats, fruit and nuts for a filling, fiber-rich breakfast. Using a microwave makes preparation speedy, especially if you’ve thawed frozen cooked wheat berries overnight in the refrigerator.
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup raisins
- 2 cups nonfat milk or reduced-fat soymilk
- 1/8 teaspoon salt
- 1 1/4 cups Cooked Wheat Berries (see recipe link above)
- 2 teaspoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup slivered almonds, toasted (see Tip)
- Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Place the oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See stovetop variation, below.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in the cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in the brown sugar and cinnamon. Sprinkle with the toasted almonds and serve.
Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in the oats, raisins and salt. Reduce the heat to low, cover, and cook for 3 minutes. Stir in the cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in the brown sugar and cinnamon; let stand for 1 minute. Sprinkle with the toasted almonds and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
453 calories; 8g total fat; 1g total saturated fat; 3mg cholesterol; 405mg sodium; 79g carbohydrates; 9g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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