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Coconut Farro Porridge

 

You guys. I have found my new go-to breakfast! When I was in grad school I got hooked on making porridge topped with golden syrup each morning. Since moving back to the States I’ve gotten off the morning oats routine and opted more for the grab-n-go bagel. Lately I’ve been craving a slower paced morning and feeling the urge to savor the hour or so I have to myself before work. This has meant going to bed and waking up earlier (which I never thought I’d enjoy) and making myself a hot breakfast in the morning. I’d been playing around with ways to spice up my morning oatmeal when I spotted the quick-cook farro at Trader Joes. And my new favorite breakfast was born!

 

 

The quick-cook farro from TJ’s is already pre-cooked which makes mornings a complete breeze! It cuts the cooking time down from one hour to 15 minutes and leaves you with creamy wheat-y bits. I love coconut milk as a flavor enhancer and use it in a lot of my home cooking. It gives the naturally nutty grain a nice soft and slightly sweet flavor. You can easily make this meal the night before as well as on the actual morning. It reheats well and lasts up to 3 days in the fridge. 

 

 

I paired my porridges with a sweet and a crunchy to add texture to the dish. My personal favorite combination is maple syrup, flaked almonds, and frozen blueberries. You can dress this up as little or as much as you want. If you can’t find the quick-cook farro in a store near you, you can make this ahead of time with uncooked farro. Simply budget for 40-45 minutes of extra cooking time until the grain is softened. 

This breakfast makes me happy. It’s quick, easy, and completely customizable which is perfect for a person like me who easily grows tired of the same old breakfast. We could all stand to slow down a bit more in life and making myself breakfast a bit more regularly is my way of working towards that.

 

Print Recipe
Coconut Farro Porridge
Courses Breakfast
Prep Time 0 mins
Cook Time 10 mins
Passive Time 5 mins
Servings
person
Ingredients
Courses Breakfast
Prep Time 0 mins
Cook Time 10 mins
Passive Time 5 mins
Servings
person
Ingredients
Instructions
  1. Add coconut milk to saucepan on high heat. Bring to a boil.
  2. Add farro once milk comes to a boil. Turn to low and simmer covered for 10 minutes.
  3. Remove from heat and let stand covered for 5 minutes. Drain any excess milk if desired.
  4. Garnish with toppings of choice.
Recipe Notes

*Vegetarian and vegan (depending on toppings)

*Add 35-40 minutes to cooking time if using uncooked farro 

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