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!

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.

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  • 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.

  • 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.

Tips

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

225.5 calories; protein 7.7g 15% DV; carbohydrates 32.9g 11% DV; exchange other carbs 2; dietary fiber 4.4g 18% DV; sugars 7.4g; fat 6.8g 11% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 180IU 4% DV; vitamin c 2.6mg 4% DV; folate 7.4mcg 2% DV; calcium 216.8mg 22% DV; iron 1.2mg 7% DV; magnesium 34.8mg 12% DV; potassium 137.4mg 4% DV; sodium 235.2mg 9% DV.