Healthy Wheat Berry Yogurt Bowl
Hi Friend,
Are you looking for a refreshing breakfast that is packed with nutrients?
During the heat of the summer, warm breakfast casseroles and piping hot pancakes don’t really hit the spot. However, cereal doesn’t hold you over until lunch very well. That’s why we are sharing our favorite Wheat Berry Yogurt Bowl.
A Breakfast Packed with Nutrients?
This yogurt bowl is packed with nutrients. Wheat berries are high in fiber, B vitamins, and minerals, and whole grain is an important part of your daily diet. Yogurt is an excellent source of protein and calcium. Blueberries are high in antioxidants. Flax seed is high in Omega-3’s. Plus nutmeg and ginger help cut my sugar cravings.
This Wheat Berry Yogurt Bowl is packed with nutrients, antioxidants, and omega-3’s.
Yogurt Bowls for Snacks?
Yes! This makes such a satisfying snack. If we are going on trips, I like to use plastic Ball or Ziploc twist-top containers to pack yogurt and yogurt parfaits. It’s less waste than buying individual yogurts.
How to Make Wheat Berry Yogurt Bowl:
If your wheat berries are already cooked, this recipe only takes minutes to whip together. I like to keep cooked wheat berries on hand for this yogurt bowl as well as for granola, soups and salads. To learn how to cook wheat berries in the Instant Pot, read this blog post.
First, measure out your ingredients. You’ll need 2/3 cup of yogurt, 1/3 cup of cooked wheat berries, 1/3 cup of blueberries, 1/2 tsp of ground flax seed, a heaping 1/8 tsp of nutmeg, and a generous pinch of ginger.
Our Farm Fresh Wheat soft white berries have a mild taste that complement this yogurt bowl instead of overpowering it.
STEP 1:
Scoop the yogurt into the bowl. I prefer plain yogurt, but vanilla yogurt is also delicious in this recipe. My favorite type of plain yogurt is Lucerne Fat-Free Plain Yogurt. I’m using Lucerne Whole Milk Yogurt that I use for a homemade yogurt starter. Homemade yogurt is also delicious in this recipe.
Add plain or vanilla yogurt to bowl.
STEP 2:
Add cooked wheat berries to the top of the yogurt. These measurements are not hard and fast. I prefer 2 parts yogurt to 1 part wheat berries and 1 part blueberries. You can adjust these to fit your preferences.
Arrange wheat berries on top of yogurt in bowl.
STEP 3:
Add blueberries to the top of the yogurt. If you’re local to Grant County Washington, Starr Mountain blueberries are the best and they’re from Quincy, WA. I usually buy a couple of boxes of blueberries when they’re in season and freeze them in quart size freezer bags for use all year long.
Drop blueberries on top of yogurt.
STEP 4:
Sprinkle ground flax seed, nutmeg, and ginger over the top. Don’t be afraid to be a little generous with the nutmeg and ginger!
Sprinkle ground flax seed, nutmeg, and ginger over the top of yogurt, wheat berries, and blueberries.
STEP 5:
Mix together and enjoy! This recipe makes one yogurt bowl. Repeat steps 1-5 for each yogurt bowl.
Recipe:
Ingredients:
2/3 cup Plain or Vanilla Yogurt
1/3 cup Cooked Wheat Berries (get the Instant Pot recipe here)
1/3 cup Blueberries
1/2 tsp Ground Flax Seed
1/8 tsp Nutmeg (heaping 1/8 tsp)
Generous pinch of Ginger
Directions:
Scoop 2/3 cup of plain or vanilla yogurt into bowl.
Arrange 1/3 cup of cooked wheat berries on top of the yogurt.
Drop 1/3 cup of blueberries on top of the yogurt.
Sprinkle 1/2 tsp of ground flax seed, a heaping 1/8 tsp of nutmeg, and a generous pinch of ginger over the top of yogurt, wheat berries, and blueberries.
Mix together and enjoy!
I hope you enjoy this recipe! Don’t be afraid to experiment with this yogurt bowl. Add more or less yogurt, wheat berries, blueberries, or spices depending on your mood. You can also mix it up by using different fruit or spices. The sky is the limit!
Best,
The Sieverkropp’s