This farro with cinnamon-roasted apple is a nice alternative to oatmeal if you love toasty hot cereals for breakfast. An ancient grain from the wheat family, farro is nuttier than the common wheat, chewy and slightly sweet – making it ideal for this tasty breakfast. Baked apples add a warm touch, topped with cashews and pomegranate; it’s fruity, chewy and delightful.
Breakfast Farro With Cinnamon-Roasted Apples [Vegan]
For the Apples:
- 2-3 apples, cored and quartered
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- A pinch of salt
For the Farro:
- 1 cup farro, soaked overnight if using whole farro
- 3 cups almond milk, plus more for serving
- 2 tablespoons maple syrup or sugar (adjust as preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Fruit and nuts, for topping
To Make the Apples:
- Preheat oven to 400°F, and line a rimmed baking sheet with parchment paper.
- Combine apples with sugar, ground cinnamon, and salt in a bowl and toss to coat.
- Spread apple in a single layer on to prepared baking sheet.
- Bake apples, flipping them halfway through, until tender, about 20-25 minutes.
- Remove from oven and to serve with breakfast farro.
To Make the Farro:
- In a medium saucepan, combine and milk to a boil over medium-high heat.
- Add farro, maple syrup and salt and bring back to a boil, let it keep boiling for about 5 minutes, then lower heat.
- Add nutmeg and cardamom and let farro simmer until plump and soft (but it still have a little bite), and liquid is absorbed, about 25-45 minutes depending on the kind of farro you’re using.
- Stir occasionally while porridge is cooking and add more milk if it gets a little too dry and start sticking to the pan.
- Spoon porridge into bowls, and top with your roasted apples and your favorite fruit and nuts.