Vegan Creamy Wheat Berry Porridge with Gingered Blueberry Topping Recipe

creamy wheat berry porridge with gingered blueberry topping featured image

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

Keyword Blueberry Ginger Sauce, Creamy Wheat Berry Hot Cereal, Vegan Porridge, Vegan Porridge Recipe, Wheat Berry Hot Cereal, Wheat Berry Porridge

Prep Time 10

Cook Time 1

Time for the Porridge to Sit 1 10

Servings servings

Calories 276kcal

Author Faith Gorsky

Ingredients

Creamy Wheat Berry Porridge:

1 cup hard red winter wheat berries
4 cups water
1/2 teaspoon sea salt
2 1/2 cups unflavored unsweetened vegan milk such as almond milk, cashew milk, oat milk, coconut milk, rice milk, soy milk, etc.
2 tablespoons chia seeds
1 tablespoon coconut oil

Gingered Blueberry Sauce:

1 1/4 cups frozen blueberries
2 tablespoons maple syrup or agave nectar
1 tablespoon water
1/2 tablespoon freshly grated ginger
1/2 teaspoon fresh lemon juice
1/8 teaspoon sea salt

Other:

6 tablespoons full-fat canned coconut milk for drizzling on top

US Customary - Metric

Instructions

For the Porridge:

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.

Nutrition