How to Eat Wheat Germ

Eating Wheat Germ for Breakfast

Make a strawberry wheat germ smoothie for a nutritious breakfast on the go. Blend together 1 cup (221 grams) of frozen, unsweetened strawberries, 1 cup (240 mL) of orange juice, 1/3 cup (40 grams) of dry instant nonfat milk, 1/2 cup (110 grams) of ice cubes, and 1/4 cup (28.75 grams) of toasted wheat germ in a covered blender to make 2 smoothie servings. Blend the ingredients until they are completely smooth. You can add wheat germ to any smoothie recipe. As a rule of thumb, add around 1/8 cup (14.38 grams) of wheat germ for every serving of smoothie. If your smoothie recipe says it will make 4 servings, then add 1/2 cup (57.5 grams) of wheat germ.

Sprinkle wheat germ over Greek yogurt for a quick and healthy option. Fill a bowl with 1 cup (240 mL) of plain Greek yogurt. Instead of topping it with granola, sprinkle 1/4 cup (28.75 grams) of toasted wheat germ on top of the yogurt. Add a chopped peach or apple to the mix for a sweet, fruity flavor. Swap plain yogurt for a flavored yogurt for a sweeter breakfast treat.

Add wheat germ to pancakes to boost the nutritional value. Assemble the ingredients needed to make your favorite pancakes. Add the wheat germ to your dry ingredients before combining them with the wet ones and continue making the recipe as usual. Add 1/2 cup (57.5 grams) of wheat germ for every 1 cup (120 grams) of flour listed in your pancake recipe. You may need to add additional milk to make sure the pancake batter is not too thick. It should pour easily from a bowl into your pan. Consider topping your wheat germ pancakes with yogurt, honey, and fruit for a healthier option than syrup.

Sprinkle wheat germ over your cereal to add fiber. Add 1 to 2 teaspoons (2.4 to 4.8 grams) of wheat germ to your favorite cereal for breakfast. The wheat germ will add extra fiber to the cereal, getting your digestive tract on the right path for the day. You can also replace your cereal completely with wheat germ, if you prefer a healthier option.

Baking with Wheat Germ

Substitute wheat germ for bread crumbs for a healthier meatloaf. Swap breadcrumbs for 1 cup (115 grams) of wheat germ and mix with 1 pound (0.45 kg) of ground beef, 1/2 of a diced onion, ⁄2 cup (120 mL) of milk, 2 tablespoons (30 mL) of Worcestershire sauce, 2 tablespoons (30 mL) of hot sauce, and salt and pepper to taste. Shape the mixture into a pan and place in the oven to bake at 350 °F (177 °C) for 45 minutes. Consider sprinkling 1/2 cup (57.5 grams) of wheat germ instead of breadcrumbs over macaroni and cheese before baking it.

Mix it into pie fillings and crusts to add a nutty flavor. When making desserts like fruit crumble and apple pies, mix around 1/2 cup (57.5 grams) of wheat germ into the topping or pie filling before incorporating it into the desert. The wheat germ will add nutritional value as well as a subtle nutty flavor without the added fat of nuts. Mix 1/2 cup (57.5 grams) of wheat germ into a pie crust before baking it to boost its nutritional value.

Bake it into cakes or cupcakes to boost their nutritional value. Sprinkle 1/2 cup (57.5 grams) of wheat germ on top of a cake or cupcakes before baking them. The wheat germ will go under the frosting, so it won't be seen but will still boost the nutritional value of your dessert.

Using Wheat Germ Oil as a Dressing

Add to a ginger lemon salad dressing to make it more nutritious. Mix together 1 tablespoon (15 mL) of wheat germ oil, 1 tablespoon (15 mL) of Dijon mustard, 1 tablespoon (15 mL) of sesame oil, 1 tablespoon (15 mL) of honey, and 2 tablespoons (30 mL) of lemon juice in a small bowl. Add 1/4 teaspoon (0.5 grams) of grated ginger, 1/4 teaspoon (1.42 grams) of salt, and 1/4 teaspoon (0.57 grams) of black pepper, then whisk together to combine the ingredients. Heating wheat germ oil causes it to lose its nutritional value. Use it as a substitute for olive oil in salad dressings to get its full health benefits.

Replace olive oil with wheat germ oil to make a pasta dressing. Combine 3 tablespoons (44 mL) of wheat germ oil with 1/4 teaspoon (1.42 grams) of salt, 1/4 teaspoon (0.57 grams) of pepper, and 1/4 cup (28.75 grams) of grated parmesan cheese in a small bowl using a fork or whisk. Pour the dressing over 4 cups (460 grams) of cooked pasta and toss to evenly coat the pasta. You can adjust the amount of oil and the seasonings to your taste. Consider using grated pecorino Romano for a stronger, slightly saltier cheese flavor.

Use it to season grilled vegetables instead of vegetable oil or butter. Mix together 1/2 teaspoon (2.84 grams) of salt, 1/2 teaspoon (1.15 grams) of pepper, and 1/2 teaspoon (0.16 grams) of garlic powder in a small bowl. Add 2 tablespoons (30 mL) of wheat germ oil while whisking to ensure that the seasonings are fully incorporated. Brush the dressing on 2 to 3 grilled vegetables such as zucchini to enhance their flavor. You can also drizzle the oil over the vegetables if you don’t have a basting brush handy. The wheat germ oil will add a slightly nutty flavor and will taste great on grilled squash or asparagus.