Morning Recipe: Apple Farro Breakfast Bowl with Cranberries and Hazelnuts

updated Jun 5, 2019
Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Megan Gordon)

Oatmeal, step aside. There’s a new world of warm grain cereals on the block. Breakfast bowls that include satisfying farro, warm apples cooked up in coconut oil, crunchy hazelnuts, and soft cranberries. Bowls that will warm you up in the morning and satisfy you until lunch. This is one such bowl.

(Image credit: Apartment Therapy)

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

Serves 2

Nutritional Info


  • 1/2 cup


  • 1 1/2 cups


  • 1/4 teaspoon


  • 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



  1. 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.

  2. 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.

  3. 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)