Warm Farro Breakfast Bowl with Cinnamon Apples

Name: Warm Farro Breakfast Bowl with Cinnamon Apples
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 cups
Ingredients: 2 tablespoons coconut oil; 1 large apple; ¼ teaspoon ground cinnamon; 1 teaspoon lemon juice; ¼ cup of dried cranberries; 1 cup cooked farro; 1 cup quinoa crunch – see note for the recipe; ¼ cup honey or maple syrup; handful of pecans; 1 cup unsweetened almond milk

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 cups
Calories
327 kcal
Course
Breakfast
Cuisine
American

Warm Farro Breakfast Bowl with Cinnamon Apples

Robert Berry

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This Warm Farro Breakfast Bowl with Cinnamon Apple recipe is made with sautéing apples with cinnamon, dried cranberries, and cooked farro until warmed through. I topped my bowls off with homemade quinoa crunch flavored with maple syrup and pecans. Even though I served it warm, it could also be served cold with a little bit of almond milk. Either way, this is a great autumn breakfast bowl recipe that is not only delicious, but also healthy.

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Ingredients

Servings

2 tablespoons coconut oil
1 large apple cored and cut into small cubes
¼ teaspoon ground cinnamon
1 teaspoon lemon juice freshly squeezed
¼ cup of dried cranberries
1 cup cooked farro I used semi-pearled farro
1 cup quinoa crunch – see note for the recipe
¼ cup honey or maple syrup
handful of pecans as garnish
1 cup unsweetened almond milk optional

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Instructions

Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
Serve them as they are, or if preferred, with almond milk on the side.
To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.

Notes

Please read the blog post to find out how to cook farro. Quinoa crunch adds a really nice crunch to this bowl. For this recipe, I swapped the slice almonds with same amount chopped pecans.