Fill a large pot with water.

Cover the pot and bring the water to a boil.

Add wheat berries to the boiling water and return to a boil.

Cook the wheat berries until they are al dente, approximately 30 minutes.

Drain the cooked wheat berries.

Fill a small saucepan with 4 cups of water and 1/2 teaspoon of salt.

Bring the water to a boil, then add the oats.

Cook, stirring occasionally, until the mixture begins to thicken, about 3 minutes.

Reduce the heat to medium-low and simmer until all the liquid is absorbed, about 5 minutes.

Add the milk, molasses, honey, cinnamon and cooked wheat berries to the oat mixture.

Cook, stirring constantly, until heated through and thick, about 5 minutes.

Serve the porridge hot, sprinkled with the crunch topping.

Preheat oven to 350F and line a baking sheet with parchment paper.

In a small bowl, combine the dried currants, dried cranberries, slivered almonds, and 1 tablespoon of sugar.

In a separate bowl, whisk the egg white until it holds soft peaks.

Add 1 tablespoon of the whisked egg white to the dry mixture and stir until coated.

Spread the mixture evenly on the prepared baking sheet.

Bake the mixture in the preheated oven until the nuts are golden, about 10 minutes.

Remove from oven and place pan on rack to cool.

Crumble the topping into a large bowl and serve with the porridge.

Store any remainder topping in an airtight container.

To reheat porridge, microwave until warm.