I’m about mid-way through my “week of farro” experiment. I cooked a big batch of farro earlier in the week and am using it in a variety of different dishes. Yesterday I used the cooked farro to build a simple breakfast bowl with bananas, walnuts, and just a touch of vanilla and brown sugar. I loved this Banana Nut Breakfast Farro because I can actually use this base template, make simple adjustments, and have a slightly different bowl every morning.
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What is Farro?
Farro is a nutty, chewy grain that is often considered one of the “ancient grains” which means it has not changed much through selective breeding over the past thousand years. Like other grains, it’s incredibly versatile and can be used in both sweet and savory dishes. In this breakfast farro, I essentially just replaced oats, another grain, with farro.
How to Cook Farro
This breakfast farro bowl uses farro that is already cooked. I suggest cooking a batch of farro in the beginning of the week, then using the cooked farro in different dishes throughout the week. Cooking farro is easy. Just like other grains, you simply boil it in water until tender. For detailed instructions, read my tutorial on how to cook farro.
What Else Can I Add to Breakfast Farro?
You can add all sorts of other toppings to this breakfast bowl like, flax seed, coconut, or raisins. Or you can stir different flavors into the cooked farro, like cinnamon or peanut butter. Basically, farro is just as flexible of a breakfast grain as is oatmeal. The major difference being the texture. Oatmeal is rolled flat into flakes, whereas farro is plump and chewy and doesn’t get as thick or pasty when cooked. Instead, it kind of looks like rehydrated Sugar Smacks! :D
Banana Nut Breakfast Farro
Servings 1Ingredients
- 1/2 cup cooked farro ($0.25)
- 1/2 cup milk (dairy, soy, or almond) ($0.19)
- 1/4 tsp vanilla extract ($0.07)
- 1/2 tsp brown sugar, maple syrup, or honey ($0.02)
- 1 banana ($0.21)
- 2 Tbsp chopped walnuts ($0.29)
Instructions
- Add the cooked farro and milk to a bowl. Microwave on high for one minute (watching to prevent overflow) then stir. Cook for 2 minutes more, in 30 second intervals, stirring in between. After 3 minutes total, the farro should have absorbed some of the milk, be softer in texture, and the milk slightly more starchy and thick.
- Stir in the vanilla extract and sweetener (brown sugar, maple syrup, or honey).
- Slice the banana and place it on top. Sprinkle the chopped walnuts over the bowl, and enjoy.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down to see the step by step photos!
How to Make Breakfast Farro – Step by Step Photos
Add 1/2 cup cooked farro and 1/2 cup milk to a bowl. Microwave on high for one minute (watching to make sure it doesn’t bubble over), then stir. Microwave for 2 more minutes in 30 second intervals, stirring between each interval.
After 3 minutes in the microwave, the farro should have absorbed some of the milk and will be slightly more plump, while the milk will be a little more starchy and thick. Stir in 1/4 tsp vanilla extract and 1/2 tsp of sweetener of your choice (brown sugar, maple syrup, or honey).
Finally, slice a banana, lay it on top, and sprinkle 2 Tbsp chopped walnuts over everything.
Now you’re ready to eat!
I decided last minute to add a teaspoon or so of ground flaxseed. Coconut would also be a delicious and textural addition. Peanut butter would make things a little on the savory side, while cinnamon would add warmth. There are so many different ways you can take this Banana Nut Breakfast Farro! :D
I added some cinnamon and made it with oat milk and coconut sugar! A great way to start the day
I tried this recipe a few weeks ago and enjoyed it thoroughly, so I shared it with my father who loves cereal but is trying to stop eating it (bc it’s not filling and the sweeter the cereal the better). Luckily he does like grains and they are very filling, so he wasn’t opposed. He LOVES it. Every morning he looks forward to eating it and tells me it’s the best recipe we’ve found in years. Score!
Wow, that’s awesome!! :D
I’ve had 25 lbs. of farro in my storage for 10 years. When I saw your recipe, I cooked some up and tried it. I’m hooked! I loved it for breakfast and it kept me full for hours. I used the rest to make a salad for dinner, which was delicious. Thanks so much for the inspiration!
I bought some inexpensive Farro (I think it was $1.99) from Trader Joe’s and used it in this recipe. It was so good! I added some cinnamon too, and I loved the nutty flavor and the farro’s chewiness. Thanks for the recipe! :)
My daughter is an oatmeal girl. I’ve tried over the years to get her to try other things to no avail. This week she promises to try something new and I got ti pick the new thing. I never thought about using farro for breakfast so we made this recipe and she loves it.
Thank you
I just ate this for breakfast (without the vanilla extract and with some cinnamon) and it was deeeeeelicious. I used unsweetened original almond milk and 1/2t of brown sugar. I have to say, I am very glad I gave this a try, and I’ll be seeing it more often in my morning breakfast rotation. Thanks for the recipe!
It’s yummy and has a nice texture.
This looks amazing!! Thank you for trying Farro and passing along the healthy and delicious cooking wisdom!!
It looks delicious but I don’t own a microwave. How would I prepare the farro using an alternative method?
You can simmer it in a small pot on the stove top. It might take a little longer, though. :)
This looks great! I think I’ll try it with almond milk and a little maple syrup. ;)
Looks really good!!
OH girl, that looks good. A new take on my oatmeal breakfast.
I have to google farro because I never heard of it. Sure sounds good though.
This kind of reminds me of a dish I’ve made using cooked wheat berries. Instead of milk though, I used ricotta and ate it cold. Best part of the dish is that I can make a large batch of it, portion it up, and have it throughout the week as it holds up very well.
I’ll have to give this version a try :)
Mmm that sounds amazing, care to share that recipe? I love ricotta and love finding excuses to eat it other than in Italian dishes!
I would never have thought to use farro for breakfast, what a good idea! Looks delicious, I’ll have to give it a try.