Chewy, nutty farro makes for a filling, hearty change-up to the normal breakfast routine. The addition of pure maple syrup, creamy Greek yogurt, and slightly sweet almond milk give this breakfast bowl the taste and texture of an indulgent breakfast ideal for a cozy Sunday morning.
While oatmeal will always be my favorite breakfast grain, I have to say that farro is a very close competitor. Unlike oatmeal, which is more on the mushy end of the spectrum, cooked farro retains a chewy texture with a nutty flavor that is just so comforting. Add on the maple syrup, and it transports you to a cozy morning in the mountains, with snow lightly falling outside.
As this recipe is nice and simple, I’m going to keep this post equally so. Feel free to add any fruit you like (pomegranates or banana slices would be delicious), or for more filling power, a dollop of almond or cashew butter would be divine.
So here’s a toast to the weekend, may it be as cozy and sweet as this breakfast bowl!
Maple Farro Breakfast Bowls
- ½ cup uncooked farro
- 1 ½ cup water enough to completely cover the farro
- ½ cup plain Greek yogurt
- 2 tablespoons pure maple syrup
- ¼ cup unsweetened vanilla almond milk or more per preference
- Fresh or thawed frozen berries
- In a small saucepan, combine farro and water. Bring to a boil then reduce to low heat and cover. Allow to simmer for 20-25 minutes, or until farro is fully cooked (should be puffy and chewy). Drain any remaining water then divide between 2 bowls.
- Top each bowl with Greek yogurt, almond milk, and fruit. Drizzle with maple syrup and enjoy!