Boxed breakfast cereal is usually overly processed, loaded with sugar, and relatively low in fiber compared to eating the “original” whole cereal grains! Take it back to how breakfast porridge was supposed to be eaten, using pantry staples: farro and steel cut oats. Farro is an ancient grain, from the wheat family that is highly nutritious. It can be used in many sweet or savory dishes or simply added to salads or soups to beef up the fiber and protein content! This recipe is great to make ahead then reheat throughout the week for a quick, filling breakfast!
Prep Time: 1 hour
1 cup farro
½ cup steel cut oats
Pinch of salt
4 cups water
1/2 cup dried fruit (raisins, dates, or cranberries are good)
Sweetener of choice
Optional Toppings: nut butters, cinnamon, toasted coconut flakes, or chopped nuts
1. Place the farrow and steel cut oats in a saucepan over high heat.
2. Add water and a pinch of salt.
3. Bring to a boil, then reduce to a simmer and cook for 1 hour, stirring occasionally.
4. The farro should be slightly chewy, while the oats are creamy, top with desired toppings and enjoy warm or cold with milk.