Triple Berry Compote Breakfast Bowl
There have been entirely too many healthy posts on this site recently, don’t you think? Well, bear with me for one more, ’cause I’ve got cooked wheat berries coming out my ears. They’re staring me in the face every time I open the fridge, begging to be rescued before they start sprouting fuzzy green hair. And I just can’t have that on my conscience.
The beauty of this breakfast bowl? It makes enough for a couple of breakfasts, so I’m betting it would be every bit as good cold as it is warm too – just a hunch.
Triple Berry Compote:
1/2 cup organic blueberries
1/2 cup organic strawberries, hulled and cut in half
1/2 cup organic blackberries
3 tablespoons sugar
finely grated zest from 1 Meyer lemon (regular lemon or even orange zest is perfectly fine)
juice from 1 Meyer lemon (regular lemon or orange juice is fine)
Combine all ingredients in a small sauce pan. Heat on high, stirring until the sugar dissolves, and bring to a boil. Once it begins to boil, remove from the heat and cool slightly. If not using right away, cover and refrigerate compote for up to 2 days.
Add 1 cup of cooked wheat berries to a bowl. Spoon 1/2 cup of berry compote over wheat berries. Add a dollop of low fat ricotta cheese, or Greek yogurt, and your choice of toppings – like dark chocolate, or nuts… Enjoy warm or cold. You can even assemble your bowl ahead of time so it’s ready to eat the next morning – at home or on the go.
To cook wheat berries:
Add 1 cup wheat berries to a saucepan. Cover with 3 -4 cups of water. Bring to a boil, and then reduce heat to a gentle simmer, covered with the lid slightly ajar. Cook for about 1 hour, or until the berries are still a little chewy but tender.