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, like this recipe, my quinoa breakfast bowl, and oatmeal cookie superfood smoothie bowl. Warm cozy breakfast in a bowl! It makes me never want to get out of my pajamas.
Some mornings call for a breakfast that hugs you from the inside out and some mornings call for something that makes you feel like a responsible adult. This Maple Farro Breakfast Bowl with Roasted Cranberries does both. Nutty farro, sweet-tart cranberries, a sprinkle of cinnamon, and crunchy pecans all pile into a bowl that’s basically a cozy sweater you can eat.
A quick toss with maple syrup and brown sugar, a fast spin in the oven, and these cranberries practically explode with flavor, like, “hello, I’m delicious” kind of explode. The farro is cooked al dente, giving it that perfect nutty bite that pairs beautifully with the sweet swirl of maple and brown sugar. I threw in a dash of cinnamon for a little spice because let’s be real, in winter I basically sprinkle cinnamon on everything. It’s not even a choice; it’s a full-blown force of nature. And for some satisfying crunch, a handful of chopped pecans lands on top like the cherry on a cozy, slightly chaotic breakfast.
Pour in milk of your choice and enjoy this flavorful warm Farro breakfast bowl.
Roasted Cranberry Maple Farro
Start your morning with a warm, wholesome bowl of farro topped with sweet roasted cranberries, crunchy pecans, and a touch of maple syrup. This hearty breakfast is naturally sweet, lightly spiced with cinnamon, and can be enjoyed with a splash of almond or regular milk. It’s a simple, nourishing way to fuel your day with flavor and texture.
Ingredients
- ½ cup farro
- ¼ cup fresh cranberries
- 2 tablespoon maple syrup, divided
- 2 teaspoon brown sugar, divided
- Dash of cinnamon
- 1 tablespoon chopped pecans
- Almond milk or regular milk, for serving
Instructions
- Cook the Farro:
- Bring 1½ cups of water to a boil.
- Add the farro and cook, stirring occasionally, for about 10 minutes, or until al dente.
- Drain any excess water.
2. Roast the Cranberries:
- Preheat the oven to 400°F.
- In a small bowl, toss the cranberries with 1 tablespoon maple syrup and 1 teaspoon brown sugar.
- Line a small baking sheet with parchment paper and spread the cranberries evenly.
- Roast for 7–8 minutes, until the berries soften and begin to burst.
3. Assemble the Bowl:
- In a serving bowl, combine the cooked farro, a dash of cinnamon, and the remaining 1 tablespoon maple syrup and 1 teaspoon brown sugar.
- Sprinkle with chopped pecans
- Top with the roasted cranberries.
- Pour in as much almond milk (or regular milk) as desired. (Optional)
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
