Ingredients
1 cup farro, uncooked
1 cup milk (dairy or plant-based)
1 cup plain yogurt (non-fat or low-fat)
1/4 cup sliced almonds
1/2 cup blueberries, fresh
1/2 cup raspberries, fresh
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/2 teaspoon lemon zest
Instructions
Rinse farro under cold water in a fine-mesh strainer
Heat milk in a medium pot over medium heat, add farro
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender
Fluff farro with a fork once cooked
In a large bowl, mix cooked farro, yogurt, honey, cinnamon, and lemon zest
Fold in blueberries, raspberries, and sliced almonds
Serve immediately or chill for meal prep
Notes
Use 1/4 cup maple syrup or agave as a halal/non-alcoholic honey substitute
Swap berries with mixed fresh fruits like strawberries or pomegranate seeds
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Stovetop Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 10mg