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Farro, Almond & Blueberry Breakfast Cereal
8 h 35 m
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!”
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
1In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.
2In 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.
3Stir 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.