2 honeycrisp apples, peeled and cut into ½-inch cubes
¼ cup brown sugar
8 oz pecans, coarsely chopped
Instructions
in a large pot, bring the wheat berries and water to a boil along with a pinch of salt. Lower to a simmer and let cook for 45 minutes, stirring occasionally. Turn the heat off and let sit for an hour (or overnight).
Stir in the milk, creamer, chia seeds, and 1 tsp cinnamon. Bring to a simmer over medium heat. Cover and turn the heat off. Let sit for 10 minutes.
Meanwhile, make the apple pie topping. Melt the butter in a medium saucepan over medium heat. Add the apples, brown sugar, pecans, and remaining ½ tsp cinnamon to the pan. Saute for 8-10 minutes, or until apples have softened and released their juices. Let cool slightly.
Serve the porridge topped with the apples and pecans. Store leftovers in the fridge and serve either warm or cold.