This Roasted Cranberry Maple and Brown Sugar Farro recipe is a unique flavorful blend for a warm and comforting breakfast.
When the mornings get chilly I turn to warm breakfast bowls. Warm cozy breakfast in a bowl! It makes me never want to get out of my pajamas.
A quick toss in maple syrup and brown sugar then into the oven for a quick roast makes these cranberries burst with flavor. The Farro is cooked until al dente and the nutty flavor compliments the swirl of maple syrup and brown sugar. I added a dash of cinnamon for a hint of spice. In the winter I add spice to everything. It is a force of nature. I can’t help it. It just happens. For another dimension of texture I added a sprinkle of chopped pecans for some crunch.
Pour in milk of your choice and enjoy this flavorful warm Farro breakfast bowl.
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Roasted Cranberry Maple Farro
Ingredients
- 1/2 cup Farro
- 1/4 cup fresh cranberries
- 2 Tbs maple syrup divided
- 2 tsp brown sugar divided
- dash cinnamon
- 1 Tbs chopped pecans
- almond milk or regular milk
Instructions
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Bring 1 1/2 cups water to a bowl. Pour in the Farro and stir occasionally. Cook for roughly 10 minutes until the Farro is al dente. (Drain any excess water)
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Heat oven to 400F.
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In a small mixing bowl toss the cranberries with 1 Tbs maple syrup and 1 tsp brown sugar.
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Line a small baking sheet with parchment paper and place cranberries on the paper.
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Roast cranberries for 7-8 minutes in a 400F degree oven.
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In a bowl combine farro, cinnamon, remaining maple syrup and brown sugar.
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Sprinkle the chopped pecans over the top of the farro.
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Top with roasted cranberries.
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Pour in as much almond milk as desired. *Optional
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