I love this farro breakfast bowl as an alternative to oatmeal out on the trail. I’m not a big fan of the gummy texture of instant varieties, and I think it’s great to mix up your grains from time to time. Farro has about 3.5 grams of protein and fiber per serving, and delivers a number of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. When I found 10 minute farro at Trader Joe’s, I knew I had to try and work it in to a breakfast recipe. Blueberry and coconut are a favorite flavor combination, and they come together great with the nutty farro. If you like a savory breakfast, check out my Bacon and Cheese Grits recipe!
- 1 cup 10-minute Farro from Trader Joe’s (or other quick cooking farro)
- 1/4 cup coconut cream powder (this is available at some asian markets or online here)
- 1 1/2 cups water
- 2 Tbsp coconut sugar or dark brown sugar
- 1/2 cup large shredded coconut
- 1/4 cup dried blueberries
- 1/4 cup dry roasted sliced almonds
Put farro, coconut cream and sugar in a plastic bag. Seal. Put shredded coconut, dried blueberries and sliced almonds in a separate bag. Pack up for your trip!
On the trail:
Bring 1 1/2 cups of water to a boil. Stir in farro mixture. Bring back to a boil, then lower to a simmer. Cover and simmer for about 10 minutes. Stir frequently. After 10 minutes, check consistency of farro. If it is still a little firm, add more water and simmer until soft. If the farro is already soft, and there is some water left, continue to simmer with the lid off until most of the water has evaporated and the mixture is to a consistency you like.
Divide farro between two bowls and top with coconut, blueberry, almond mixture. Enjoy!