There’s no shame in admitting that hot cereal usually isn’t your cup of tea for breakfast. We’re in the same boat actually, but we happen to be smitten with this cinnamon-flavored bowl. Let the apples retain some texture for the tastiest results.
- 8.8 ounces (249 g) quick-cooking dry farro
- 3 McIntosh apples, or any favorite apple, cored and chopped (about 18 ounces, or 510 g)
- ¼ cup (48 g) Sucanat or (38 g) light brown sugar (not packed)
- 1⅛ teaspoons ground cinnamon, plus optional extra for garnish
- 1 teaspoon pure vanilla extract
- 1 cup (235 ml) plain or vanilla vegan milk, warmed, as needed
- 1 or 2 recipes of nuts from Seed and Nut Ice Cream (page 93), or toasted nuts of choice
- Pure maple syrup, optional
- Bring a large pot of water to a boil. Add the farro and bring back to a boil. Lower the heat to medium-high and leave uncovered. Cook for 10 to 12 minutes until al dente or the desired consistency is reached. Drain and set aside.Place the chopped apples, Sucanat or brown sugar, and cinnamon in the same large pot you used to cook the farro. Heat to medium-high, stirring to combine the ingredients. Once the apples start to release moisture, lower the heat to medium and cook until the apples are tender, about 10 to 15 minutes, stirring frequently.Note that the cooking time will vary depending on the size of the apple bits and what kind of apple you use. You’re looking for tender bits, but not applesauce.
- Remove the pot from the stove and stir the vanilla into the apples. Add the cooked grain into the apples and serve immediately, topping each serving with as much of the warm milk as desired. Top each serving with a handful of nuts, extra cinnamon, and maple syrup if desired.
- While quick-cooking grains usually retain less nutrition than their less processed counterparts, the total amount of uncooked farro used in this recipe still contains 30 g of protein. That’s a pretty impressive amount for something prepared in a flash, and convenience is frequently key when whipping up a breakfast meal.
- You will need 3 generous cups (weight will vary for other grains) of cooked grain to prepare this dish: We prefer using grain that is al dente to get a nice texture and a nutty flavor. If you prefer a more tender grain, cook it to your own personal taste.