Vegan Creamy Wheat Berry Porridge with Gingered Blueberry Topping Recipe
This vegan porridge is the perfect nourishing breakfast - creamy, luscious wheat berry hot cereal topped with an easy 3-minute gingered blueberry sauce!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Time for the Porridge to Sit 1 hourhour10 minutesminutes
Add the wheat berries, water, and salt to a medium saucepan over medium heat. Bring to a boil, cover the pot, turn the heat down, and simmer for 45 minutes, stirring occasionally. Turn the heat off and let the porridge sit for an hour (or overnight).
Stir in the milk, chia seeds, and coconut oil. Bring to a simmer over medium heat, then turn the heat off, cover the pot, and let it sit for 10 minutes before serving.
For the Gingered Blueberry Sauce:
After you add the milk to the porridge, make the blueberry sauce.
To do so, combine all ingredients for the topping in a small saucepan over medium heat. Cover the saucepan, bring it up to a boil, and let it cook for 3 minutes, adjusting the heat down as necessary so it doesn’t boil over.
To Serve:
Serve the porridge with the gingered blueberry sauce on top, drizzled with coconut milk.
Notes
Nutritional Information: The nutrition information for this recipe was calculated using plain unsweetened almond milk.
Storage and Reheating: Store leftovers in the fridge for up to 5 days. Reheat this porridge in the microwave or on the stovetop over medium-low heat while stirring frequently, adding additional water to thin it out as necessary. Alternatively, you can eat leftovers cold, similar to chilled overnight oats.
If Keeping This Dish Vegan Isn’t a Concern: Feel free to use any kind of milk you like in the porridge, and heavy cream instead of coconut milk to drizzle on top. Also, if desired, you can use honey instead of maple syrup as the sweetener.
Make-Ahead Breakfast That’s Perfect for Meal Prep: This porridge is perfect for meal prep! Whip up a batch on the weekend and enjoy it for weekday breakfasts.