Farro Almond & Blueberry Breakfast Cereal
Farro is often served as a side dish but it's a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!
Farro is often served as a side dish but it's a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!
Ingredients
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½ cup whole-grain farro
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1 cup unsweetened almond milk
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¼ teaspoon kosher salt
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¼ teaspoon vanilla extract
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Dash ground cinnamon
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½ cup fresh blueberries
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¼ cup unsalted whole almonds, toasted (see Tip) and chopped
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1 tablespoon pure maple syrup
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¼ teaspoon finely shredded lemon peel
Method
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In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.
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In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling. Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender.
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Stir in blueberries, 2 tablespoons of the almonds, the maple syrup and lemon peel. Cover and let stand 5 minutes or until blueberries are warmed. Spoon cereal into serving dishes. Sprinkle with the remaining 2 tablespoons almonds.
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