Caramel Apple Pie Wheat Berry Porridge
Dessert for breakfast?! It's possible if you're having a bowl of this creamy caramel apple pie wheat berry porridge!
Yield: 8-10 servings
  • 1½ cups wheat berries, soaked overnight
  • 6 cups water
  • 3 cups vanilla almond milk
  • ¾ cups Fat Free & Sugar Free Caramel Marshmallow Creamer
  • ¼ cup chia seeds
  • 1½ tsp cinnamon, divided
  • 2 tbsp butter
  • 2 honeycrisp apples, peeled and cut into ½-inch cubes
  • ¼ cup brown sugar
  • 8 oz pecans, coarsely chopped
  1. 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).
  2. 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.
  3. 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.
  4. Serve the porridge topped with the apples and pecans. Store leftovers in the fridge and serve either warm or cold.
Inspired by An Edible Mosaic
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at