Farro Recipes And Nutrition Benefits

  • By Elana Iaciofano
  • Published Jul 1, 2013
  • Updated Jul 18, 2013 at 1:40 PM UTC
Photo: Elana Iaciofano

Coconut Farro Oatmeal

1 cup farro
2 rounded T ground flaxseeds
2 cups coconut milk, plus additional for serving
1 T maple syrup
½ tsp cinnamon
Pinch of salt
¼ tsp nutmeg
¼ cup shredded coconut (unsweetened preferred)
¼ cup slivered almonds
¼ cup dried cranberries
½ cup fresh blueberries

Pour the farro, ground flaxseeds and coconut milk into a medium pot. Heat on medium-low on your stovetop, adding in the seasonings and sweetener (maple syrup, cinnamon, salt and nutmeg). Simmer until tender and liquid is absorbed—about 20 minutes. In the meantime, preheat your oven (or toaster oven) to 350 degrees. Line a baking sheet with parchment paper and spread the shredded coconut and almond slivers onto the baking sheet. Toast for about 5-8 minutes, keeping a constant watch, as the nuts will toast quite quickly. Toss halfway through the baking process to ensure an even browning. Remove from oven and set aside. Scoop the cooked farro into serving bowls. Top with a little extra coconut milk, fresh blueberries and dried cranberries. Sprinkle with the toasted almond and coconut mixture. This recipe makes 2-3 servings.

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