Farro Breakfast Bowls with Cinnamon Apples
Composed of sautéed apples with a sprinkling of cinnamon, dried cranberries, and farro, this breakfast bowl is delicious either warm or cold and can also be enhanced with a splash of oat milk. Or you could do as my husband does and spoon it over vanilla ice cream.
Serves 4 as breakfast
Ingredients
- ½ c. pearled farro
- ¼ tsp. kosher salt
- 1 tbsp. coconut oil
- 1 gala, Fuji, or Granny Smith apple, cored and cubed
- ¼ tsp. ground cinnamon
- ¼ c. roughly chopped toasted hazelnuts
- ¼ c. dried cranberries
- ½ c. plain Greek yogurt
- ¼ c. honey
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Instructions:
- Combine the farro, salt, and 1½ cups water in a medium saucepan. Place the pan over medium-high heat and bring to a boil. Lower the heat to a simmer. Cover the pan with a tight-fitting lid and cook until the farro is plump and tender, 15 to 20 minutes. Drain the farro in a fine-mesh sieve to remove any remaining water and set aside.
- In a small skillet warm the oil over medium-high heat. Add the apples and sauté them until soft and golden, about 5 minutes. Add the cinnamon and stir to combine. Fold in the hazelnuts and cranberries.
- Divide the farro among four bowls and top each portion with the apple mixture. Add a dollop of yogurt and a drizzle of honey to each and serve.
