Wheat Berry Cereal

 

When I was a kid I spent time during the summers at my Grandparents farm with my sister and all of my cousins.  I look back at those times with such fondness, and so much gratitude for having had the chance to live a farm experience, especially now that no one in our family farms anymore.  I feel sad that my kids won’t be able to have this experience.  :(

One of the first things I think about when I remember the farm, is the Wheat Berry Cereal my Grandma & Grandpa used to make us.  Wheat straight from the grain bins.  Home grown and home made.  Amazing.

So when I was in a bulk food store a while ago, and I saw these wheat berries, I had to have them.  I had to make this treat for my kids.  Honestly, this is one of my most favourite breakfasts ever.  But it’s a heavy bowl of cereal, and not something I could eat everyday for sure.  But a treat once in a while, it is!



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Ingredients

  • 1 cup wheat berries
  • 3 cups water
  • 1/4 tsp salt

Instructions

  1. Bring the water to a boil, then add the salt and wheat berries. Stir.
  2. Reduce heat to a very low simmer and cook, uncovered, until all the almost all the water is absorbed, and the wheat is chewy but not crunchy. This will take between 45 minutes to 1 1/2 hours.
  3. Drain any remaining water.
  4. Serve with cream and brown sugar!

Notes

[br]I usually make this cereal the night before and put it in the fridge overnight. Just reheat the amount you want to eat for breakfast (I just use the microwave).

http://www.aprettylifeinthesuburbs.com/wheat-berry-cereal/

Recipe from Livestrong.com.

You have to eat this cereal with cream and brown sugar.  Pure Heaven!

 It’s so chewy, creamy, and yummy!

So, if you are looking for something a little different for breakfast, this is it.

And it’s perfect for cold winter mornings!

 

 

Have a delicious day!

Yummy Linking:  Between Naps on the Porch, Craft-O-Maniac, BruCrew Life, Winthrop Chronicles, Lady Behind the Curtain, I Heart Naptime

Comments

  1. I have been buying wheat berries for several years (to mill my flour), but just recently discovered I could cook it and eat it! I have been experimenting with it…definitely will give this a try. I love how chewy those are!! thanks!

  2. Interesting Jo-Anna. My hubby loves Oatmeal for breakfast. I would sure LOVE me some of those glass Milk jugs. Wish we could get something like that in Ontario :)

  3. What a beautiful post…

  4. Yum! This sounds delicious. I’m a big fan of grains for breakfast :)

    Visiting from the share it link party :)

  5. Barb on the West Coast says:

    I’m not sure, but I think these are what my mother made for breakfast when I was a child in the 50’s. Since she was raised in the early 1900’s in the wheat fields in Canada, I trust this was something they ate. I have been looking all over for these, and your pictures look exactly like what my memory is. My mother would soak them over night however, then cook in the morning. I think I’m headed to the health food store! Thanks.

    • Hi Barb!
      It probably is the same dish – my Grandma used to make it for my Dad during that same time frame, and they were wheat farmers in Saskatchewan. Then they started to make it for us grandkids – I have such fond memories of this breakfast! And I think that my Grandma used to soak them overnight too.
      Enjoy!!

  6. Hi Jo-Anna,
    I found something called Wheat Hard Red Organic from Amaranth but there was also a product called Wheat Soft White. Are these wheat berries? It looks the same but I wondered what you used? I bought the hard wheat as it was a fraction of the price of the soft wheat (.36/100g vs 4.36/100g). Plan to give it a go tonight. Thanks.

    • Hi Lisa!
      The hard wheat will work just great! Just check on them after about 1 hour of cooking to make sure that there’s enough liquid to absorb (taste test them – they should be chewy but not at all hard).
      Enjoy!

  7. I like what you guys are usually up too. Such clever work and exposure!
    Keep up the awesome works guys I’ve added you guys to my own blogroll.

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