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
- 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
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)
Heat oven to 400F.
In a small mixing bowl toss the cranberries with 1 Tbs maple syrup and 1 tsp brown sugar.
Line a small baking sheet with parchment paper and place cranberries on the paper.
Roast cranberries for 7-8 minutes in a 400F degree oven.
In a bowl combine farro, cinnamon, remaining maple syrup and brown sugar.
Sprinkle the chopped pecans over the top of the farro.
Top with roasted cranberries.
Pour in as much almond milk as desired. *Optional
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