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Vegan Greek superfood breakfast (or dessert) bowls – Koliva f2

Vegan Greek superfood breakfast (or dessert) bowls - Koliva

These Greek traditional superfood bowls are the perfect plant-based breakfast (or even dessert) full of antioxidants and health benefits
Course Breakfast, Dessert, Snack
Cuisine Greek, Mediterranean
Keyword breakfast, koliva, wheat berries
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Author The Hungry Bites


  • 1 cup (200 grams) wheat berries (preferably soaked in water for 6-8 hours)
  • 1 teaspoon salt
  • Lemon peel from 1 lemon
  • 1/3 cup (50 grams) raisins
  • 1/2 cup (60 grams) sliced almonds
  • 1/2 cup (60 grams) walnuts, chopped
  • 1/4 cup pomegranate arils
  • 1 1/2 teaspoons cinnamon
  • A pinch of ground cloves
  • 5-6 spearmint leaves, finely chopped
  • 1 - 1 1/2 cups (100 - 150 grams) chickpea flour from roasted chickpeas
  • 1 cup (150 grams) toasted whole sesame seeds
  • Sweetener: 2 cups (250 grams) icing sugar [you can substitute with 3/4 cups (250 grams) maple syrup (or honey for non-vegans)]


  1. Transfer the soaked wheat berries to a pot and fill with plenty of water. Bring to a boil and cook for about 1 hour to 1 hour 30 minutes or until the berries just start to open up. Remove from heat, add the lemon peel and the salt and set aside for 10 minutes.
  2. Rinse well and drain in a colander. Spread some kitchen towels on a large pan, spread the wheat berries on top and let it drain well.
  3. Process the sesame seeds in the food processor for 20 seconds, then, add the walnuts and process for another 10 seconds until the walnuts are chopped in small pieces.
  4. Mix all the ingredients in a large bowl. The mixture will look dry at first, but wheat berries will release some moisture when mixed with the rest of the ingredients. You can eat it right away or you can let it rest for 15-20 minutes if you like them with more moisture.
  5. Eat!

Recipe Notes

If you want to eat the koliva for breakfast you can soak them in a bowl filled with water on the morning of the previous day. Soaking is not necessary but it helps them cook in less time. Boil them the night before and refrigerate them until the next morning.
You can adjust the quantities of the ingredients to your liking!
The almonds and walnuts can be raw or toasted, depending on your preference.
Traditional koliva are made with icing sugar.
If you substitute toasted all-purpose flour for the chickpea flour, reduce the quantity to 1/2 - 3/4 cups.
If you're not going to eat the koliva right away, store the cooked wheat berries separately from the rest of the ingredients. Just before serving, mix one part wheat berries with one part of the rest of the ingredients and the sweetener of your choice.