Brown adipose tissue (BAT) plays an important role in energy expenditure, which is different from white adipose tissue (WAT) possessing the function of energy storage. With a significant thermogenesis, BAT is an energy consuming tissue. In addition, WAT can convert into BAT phenotype, forming the beige adipocytes, which can also consume energy. Therefore, thermogenic adipose tissues are effective targets for the treatment of obesity and related diseases. Many food ingredients have positive effects on thermogenic adipose tissues. Some of these ingredients are widely found in wholegrains, such as phenolic acids, anthocyanins, dietary fiber, carotenoids, phytic acid, and rutin, which have been reported to promote thermogenesis of adipose tissues. In this paper, the basic functional characteristics and key regulatory factors of thermogenic adipocytes were introduced, and the research progress about wholegrain functional ingredients influencing energy metabolism via regulation on the function of thermogenic adipocytes was summarized. This paper provided suggestions for the regulation of wholegrain diet on obesity and the development of wholegrain functional foods.