I've been experimenting with a variety of whole grains in warm breakfast bowls lately and farro is one of my favorites. It isn't the quickest to make, so if you find yourself in a hurry in the mornings, make a pot the night before and throw it in the refrigerator. This is what I do. Then, can we just have a word about coconut oil? The stuff is magic. I use it all the time, especially in baking or sweeter recipes, and this bowl is the perfect contender.
To make this recipe suit your own taste, use any chopped nuts you like (pistachios or almonds would be wonderful) and experiment with different fruit (I've tried pears and they are quite tasty). And of course, add any dried fruit you like or have around the house: apricots, dried mangos, dates or raisins. It's all fair game, and it will all make you take a skeptical look at your next bowl of ho-hum oatmeal. Guaranteed.
Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
1/2 cups farro
1 1/2 cups water
1/4 teaspoon salt
1 firm apple, cored and chopped into small cubes
1 tablespoon coconut oil
dash of cinnamon
1/4 cup dried cranberries
1/4 cup toasted hazelnuts, chopped
1/2 cup Greek yogurt
3 tablespoons honey
Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.
In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they're slightly coated with the oil and warm.
To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.
(Images: Megan Gordon)