I have just a handful of weekday breakfasts that I make over and over again. Lately my green ginger limeade has been my breakfast of choice, since it doesn’t feel a bit like winter right now.. Normally during the winter I crave a warm start to the date and alternate between oatmeal with bananas and almond butter and this delicious wheat berry breakfast. I first saw this wheat berry breakfast bowl on 101 Cookbooks more than two years ago. While I’ve made Heidi’s more elaborate version for company or weekend breakfasts on a number of occasions, I use this super simple version regularly during the week.
I really love the ritual of making breakfast in the morning before I rush off to work. Having the day start at a calm and leisurely pace, even if just for 15 minutes, sets a nice precedent for the hours to come. I always have cooked wheat berries in my fridge, and I keep extra frozen in 1/2 cup portions to help this breakfast come together quickly. I’ll also buy 5 or 6 bags of frozen cranberries around Thanksgiving, and that’s usually enough to keep me in cranberries for this breakfast all year long.
Pear, Cranberry and Wheat Berry Breakfast (adapted from 101 Cookbooks)
With the wheat berries already cooked, this whole breakfast comes together in just ten minutes. If I’m really short on time, I’ll pack it up in a mason jar and take it to work to eat there. If you don’t have pears on hand, apples work just as well.
- 1 tsp coconut oil
- 1/2 pear, chopped
- 1/2 cup cooked wheat berries
- 1/4 cup cranberries (frozen is fine)
- maple syrup
- In a small skillet over medium heat, melt the coconut oil.
- Add the chopped pear to the skillet, and swirl the skillet to distribute the coconut oil.
- Generously shake cinnamon into the skillet, until the pear is blanketed with a thin layer of cinnamon.
- Every few minutes agitate the pan to flip and stir the pears (I prefer not to dirty any extra utensils in the morning)
- Once the pear starts to soften and caramelize, add the cooked wheat berries, and toss everything together in the skillet so that it is well combined.
- Add the cranberries on top of the mixture, and toss again.
- When the cranberries start to burst, the dish is done.
- Top with a drizzle of maple syrup, and serve.
What’s your go-to breakfast on a busy morning?