If you are looking for something a little different for breakfast then why not try this Wheat Berry Parfait. Serve it in a fancy glass for a touch of elegance or throw it in a mason jar to take it on the go. You can use any kind of cooked grain you like and the yogurt can easily be switched to dairy if required.


2 cups fresh or frozen blueberries

2 tbsp maple syrup

½ tsp cinnamon

1 to 2 tsp arrowroot powder or corn starch (slaked with a little water)

2 cups cooked grains of choice such as Anita’s Organic Einkorn, Soft White, Hard Red, Red Fife etc. we used Spelt Kernels for this recipe but any will work.

2 cups of vanilla yogurt (1/2 cup per person) or make your own by mixing vanilla powder and a little maple syrup to plain yogurt.

½ cup Anita’s Organic Coconut Chips toasted

½ cup flaked almonds or chopped nuts of choice

Print Recipe


Firstly, make the compote layer by combining the blueberries, maple syrup and cinnamon in a small heavy based pan. Cook over a gentle heat until the blueberries have released their juices and cooked down a little. Add the arrowroot & water mixture to the blueberries and return to the heat. The sauce will thicken with gentle heating but if not thick enough add a little more slaked arrowroot/corn starch to the mixture. Remove from the heat and allow to cool down completely while you prepare the rest of the ingredients.

To Assemble the Parfait

Use a stemmed glass for a fancy breakfast or a mason jar for a transportable breakfast. Start with a layer of compote, then cooked grains, followed by the yogurt, then some chopped nuts. Repeat these layers once more and then finish off with a little compote and chopped nuts on the top.

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