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!

Source: Diabetic Living Magazine




Ingredient Checklist


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

  • 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.


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

2/3 cup
226 calories; protein 7.7g; carbohydrates 32.9g; dietary fiber 4.4g; sugars 7.4g; fat 6.8g; saturated fat 0.5g; vitamin a iu 180IU; vitamin c 2.6mg; folate 7.4mcg; calcium 216.8mg; iron 1.2mg; magnesium 34.8mg; potassium 137.4mg; sodium 235.2mg.

2 starch, 1 fat