Wait… wait!
Before you say anything…
I know!
This is LOADED with grains. This is basically nothing BUT grains…
Now you must all be thinking something like “But Sonia, wasn’t it only yesterday that you said going off grains had been surprisingly easy for you so far? And yet, here you are, stuffing your face on a big whole BOWL OF PURE GRAINS?”
Well, fear not, my friends, for you see, this delicious bowl of overnight oats, I made before Lent had even begun.
As you may remember, I had mentioned something to the effect that I had gone on some sort of a grain frenzy the week before Lent started, as if I somehow felt I needed to load up before to go on this lengthy fast…
So I did have grains galore for an entire week. Grain this, grain that, grain everything. I think I may even have put grains in my coffee, at some point! 
With that in mind, I guess you can expect to see a few recipes still that contain grains in the next few days.
Recipes that were made pre-Lent, of course.
This, would be one of them.
You see, last week-end, I got this huge, uncontrollable, crazy craving for Heidi’s Cinnamon Raisin Brown Rice Pudding.
I had decided that I was gonna make some and even cooked the wheat berries in anticipation. I was also planning on making this Edamame, Wheat Berry and Wild Rice Salad, so I made a double batch of berries.
I love wheat berries a lot, but they need to soak for a while and take a long time to cook, so I always make a big batch and use them in several dishes.
And that hold especially true if I don’t know when, or IF, I’ll be having them again.
So anyway, when I finally got to making that pudding, which I wanted so badly I could already taste it, I realized that I was almost out of soy milk, (WHAT, ME? OUT OF MILK? That’s impossible!) and I certainly didn’t have enough to make the recipe.
D’OH!
I so desperately wanted a bowl of that pudding that I decided to get creative and come up with a dish that would be extremely similar both in texture and in taste, but that wouldn’t require the use of milk.
Overnight oats were the perfect substitute.
So perfect, in fact, that my brain didn’t even see the difference. It was just as nice and creamy and chewy and sweet and comforting as the bowl of sticky rice pudding that I’d been craving. Perfect replacement, I tell you! And much healthier too!
Maybe even a little too perfect I think, because after I was done eating savoring and drooling all over this bowl, my brain demanded I made some more for the next morning!
And of course, I contentedly obliged.
RAISIN CINNAMON WHEAT BERRY OVERNIGHT OATS
INGREDIENTS
(serves 1)
- ¼ cup unsweetened applesauce (I used home made)
- ¼ cup cooked wheat berries
- ½ cup rolled oats
- 1 tbsp raw buckwheat groats
- 1 tbsp black chia seeds
- 2 tbsp raisins (I used Thompson)
- ½ tsp ground cinnamon
- 1 cup water
- 1 scoop vanilla flavored whey protein powder (optional)
Garnish
- 1 tbsp 0% fat plain Greek yogurt
- Freshly grated unsweetened coconut
- Fresh mint leaves
- Unsweetened soy milk, to taste
INSTRUCTIONS
The previous night
- Bring water to a boil.
- Add all ingredients except water and protein powder to a plastic container with a tight fitting lid. Mix until well incorporated,
- Add boiling water and stir until well combined.
- Put the lid on and refrigerate overnight (or at least 4 hours)
In the morning
- Stir in protein powder (if using) and transfer to serving bowl. Add as little or as much milk as you like
- Top with a dollop of plain yogurt and a fresh mint leaf
- Sprinkle with freshly grated nutmeg
That was the perfect replacement for that rice pudding craving!
Oooh, yummy idea! I know what you mean about wheat berries, they’re so good(I love the chewiness!) but I don’t cook them often enough. I should really have a supply in the freezer, that would be much simpler. Love your cup(or bowl?), so simple but so cute! I’m itching to go dish shopping soon, I feel like I’m using the same dishes over and over again
I’ve got that exact same itch, although I feel I do get it a little too often. If I go over
a monthtwo weeks without buying a new dish or kitchen accessory or prop, I just go insane! It’s like I need my regular fix!As for wheat berries, they are one grain that I will always have to have, even if only once in a while as a treat (if I decide to stay away from grains, that is). LOOOVE their chewiness. Plus, they are sooo pretty! And I disovered them thanks to you, dearest Heidi! So thank you for that wonderful new addi(c)tion to my food repertoire!
Oh, and thank you for inspiring that unbelievable overnight oats recipe. I think it was the best I’ve ever had!
Oh la la. I eat overnight oats so often these days, but have yet to add wheat berries into the mix.This looks extra creamy and enticing!
Seriously, best overnight oats I’ve ever had. Even better than my super addictive Pumpkin Pie Overnight Oats. It’s only too bad that I would have come up with that recipe just before to go off grains… I know I’ll be craving this big time in the future. And I shall indulge once in a while. Hey, I’m no saint!
Ok this looks awesome! I bought some wheatberries recently and I’ve never had them before. I love anything overnight-oat.. so this might be on my agenda
Can you tell me how to cook my wheatberries, please?
Oh, wheatberries are just awesome! They are soooo chewy and yummy. There’s just no way I could give up on them permanently. You can check out this super great post to learn how to cook them. Let me know how you loved them! (I’m sure it couldn’t be any other way…)
I have never had wheat berries but I am definitely going to try them now. I could never give up grains (and aren’t some of them good for you…like Quinoa?) Saw this on Pinterest and thought you might be interested…grainless banana bread french toast?
http://paleomg.com/banana-bread-french-toast/
Thank goodness quinoa isn’t a grain, it’s a seed. I’d have a very hard time giving up on that. And grains aren’t necessarily bad for you. I just don’t think they agree with me very well, so I’m trying to see if my body will be better off without them.
The thing is, my tastebuds really, really like ‘em, though, and they are NOT too happy with my decision!
Oh, that recipe looks AMAZING! Thanks a bunch for that link!
I’ve already started experimenting with grain free baking and I have to admit that I’m really liking the challenge… as well as the results. So far, I haven’t missed my grains that much. 
Now you are inspiring me and educating me…haha!! I just put this in the refrigerator and I’m counting down the hours until I can try it! I was going to make it for breakfast but I didn’t want to wait and I usually have a smoothie for breakfast. Next on my list is the quinoa orange salad – I’m going to have to sub in blood oranges because that’s what I have right now but they’re my favorite anyway.
I bought a bunch of wheat berries ages ago and never used them because I didn’t know what to use them for, and didn’t really think they’d be that delicious. Ohh man, was I wrong! They are wonderful! Thank you for the recipe, and turning me into a wheat berry-lover!
Glad you finally decided to try the wheat berries, and glad I had something to do with it!
They are absolutely amazing, aren’t they? LOOOVE their chewiness. Plus, I find they are just so beautiful to look at. Happy you like them too, Caitlin! 
You continue to impress me with all the ways you come up with for overnight oats.
And you continue to fascinate me with… I don’t know… what do you fascinate me with? Your being you, I guess!
Thanks for dropping by, Tender!
Perfect for my new healthy diet I’ve started. I need to be high energy at work. I will let you know if this is the trick.
Alright, Chef Eric!
Glad to hear you like this, and I certainly hope it does the trick for ya! This should definitely keep you going for a while!
hi may i know what can i use to substitute the raw buckwheat groats and the wheat berries with ? can it all be replaced with oats instead ?
Why of course you can use oats alone. Just use a little bit more, that’s all!