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Einkorn wheat berry winter breakfast bowl recipe

Einkorn Wheat Berry Winter Breakfast Bowl Recipe

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This einkorn wheat berry winter breakfast bowl, inspired by the cold weather, is a great alternative to hot cereal!
Course Breakfast
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 6 servings
Calories 357
Author Cheryl Najafi


  • 1 cup butternut squash frozen
  • 1/4-1/2 cup water hot
  • 2 Tbsp unsalted butter
  • 2 cups wheat berries soaked overnight
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts
  • honey to drizzle


  • Thaw (if needed) the diced squash and set aside.
  • Bring the water to a boil and keep hot.
  • Melt butter over medium heat in a large skillet. Add the soaked wheat berries and toast for 2 minutes. Pour in enough water to cover bottom of the pan, add a pinch of salt, cover the pan and reduce the heat to low. Let simmer for 4 minutes.
  • Now add the thawed squash, dried cranberries and walnuts and heat through about 1 minute.
  • Divide between two bowls and drizzle with honey.


Soaked einkorn wheat berries can be enjoyed in a breakfast parfait or in a salad with fresh greens—they’re so versatile!


Calories: 357kcal | Carbohydrates: 66g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 16mg | Potassium: 89mg | Fiber: 11g | Sugar: 11g