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:

  1. Preheat oven to 400°F, and line a rimmed baking sheet with parchment paper.
  2. Combine apples with sugar, ground cinnamon, and salt in a bowl and toss to coat.
  3. Spread apple in a single layer on to prepared baking sheet.
  4. Bake apples, flipping them halfway through, until tender, about 20-25 minutes.
  5. Remove from oven and to serve with breakfast farro.

To Make the Farro:

  1. In a medium saucepan, combine and milk to a boil over medium-high heat.
  2. Add farro, maple syrup and salt and bring back to a boil, let it keep boiling for about 5 minutes, then lower heat.
  3. 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.
  4. Stir occasionally while porridge is cooking and add more milk if it gets a little too dry and start sticking to the pan.
  5. Spoon porridge into bowls, and top with your roasted apples and your favorite fruit and nuts.