Warm Farro Breakfast Bowl with Cinnamon Apples
This Warm Farro Breakfast Bowl with Cinnamon Apple is made by sautéing apples with cinnamon, dried cranberries, and cooked farro until heated through. I finished mine with a homemade quinoa crunch sweetened with maple syrup and pecans. While it's perfect served warm, you can also enjoy it cold with a splash of almond milk. Either way, this autumn-inspired breakfast bowl is both delicious and nutritious.
Ingredients
- 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
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 saucepan.
Nutrition
Calories: 327kcalCarbohydrates: 55.5gProtein: 7.1gSodium: 48.7mgSugar: 22.9g
Tried this recipe?Let us know how it was!