Farro, Almond & Blueberry Breakfast Cereal

Farro, Almond & Blueberry Breakfast Cereal

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From: Diabetic Living Magazine

Farro is often served as a side dish but it's a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!

Ingredients 3 servings

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Original recipe yields 3 servings
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  • ½ cup whole-grain farro
  • 1 cup unsweetened almond milk
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  • Dash ground cinnamon
  • ½ cup fresh blueberries
  • ¼ cup unsalted whole almonds, toasted (see Tip) and chopped
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon finely shredded lemon peel


  • Prep

  • Ready In

  1. In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.
  2. In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling. Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender.
  3. Stir in blueberries, 2 tablespoons of the almonds, the maple syrup and lemon peel. Cover and let stand 5 minutes or until blueberries are warmed. Spoon cereal into serving dishes. Sprinkle with the remaining 2 tablespoons almonds.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 226 calories; 7 g fat(0 g sat); 4 g fiber; 33 g carbohydrates; 8 g protein; 7 mcg folate; 0 mg cholesterol; 7 g sugars; 180 IU vitamin A; 3 mg vitamin C; 217 mg calcium; 1 mg iron; 235 mg sodium; 137 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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