Wheat Berry Breakfast Bowl

recipe image

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.

Serves 4-6.

  • 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)


  1. Whisk the yogurt and maple syrup together and set aside.
  2. In a large skillet over medium-hight heat, saut̩ 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 Рjust 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.
  3. 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.
  4. *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.


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