Ingredients
- 1 cup pearled farro
- 1 (13.5 ounce) can unsweetened light coconut milk
- ¼ cup unsweetened almond milk
- 1 tablespoon maple syrup, or more to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- ¼ cup toasted shredded coconut (Optional)
- ¼ cup toasted sliced almonds (Optional)
Why This Dish Is So Satisfying
This dish combines the nutty flavor of farro with the creamy sweetness of coconut, creating a comforting and nutritious breakfast. It’s hearty, filling, and packed with fiber and protein to keep you energized throughout the morning.
Cooking Pointers
- Rinse the farro well before cooking to remove any dust and improve texture.
- Use full-fat coconut milk for a richer and creamier porridge.
- Stir occasionally to prevent the porridge from sticking to the bottom of the pot.
- Use full-fat coconut milk for a richer and creamier porridge.
- Stir occasionally to prevent the porridge from sticking to the bottom of the pot.
Directions
Tos the farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt into a large pot. Place it over medium heat and let it come to a gentle simmer, giving it a stir now and then to keep everything mixed. Once it starts simmering, turn the heat down to low and cover the pot. Let it cook slowly until most of the liquid is absorbed and the farro is tender—this should take about 20 to 25 minutes. When it’s ready, scoop the porridge into bowls and sprinkle with toasted coconut and almonds for a little crunch. Enjoy it warm!
Serving Style Ideas
Top with fresh fruit like berries or sliced banana for natural sweetness. A drizzle of honey or maple syrup adds extra flavor, while a sprinkle of toasted nuts or seeds gives a nice crunch.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the porridge if it thickens too much.
