My love affair with farro just continues, but now we are moving on to breakfast! Farro seems to just keep pulling me back in, coaxing me to try it in all different ways, including a farro risotto I’m going to try later this week. I had the last bits of a bag of frozen pineapple hanging around my fridge and instead of turning it into a smoothie, like I usually would, I decided to make a batch of breakfast cereal to eat throughout the week. One of the best things about this farro cereal is that it can be eaten hot or cold, which is perfect for when I’m short on time or patience and in ‘I need to eat RIGHT NOW’ mode.
You can adjust the seasonings to your taste preference, but for this batch I went with a healthy dose of cinnamon and a few other baking spices. Now that fall has officially rolled around ( indicated by the many leaves in our yard!), it seems like I am reaching for the cinnamon, nutmeg, and ginger more often in cooking. I also found that this freezes beautifully, so if you have a bit of the cereal leftover that you want to eat, but not at the moment, you can freeze it and thaw as needed. I’ll be doing a post on freezing baked goods and various meals soon, so if you have any requests or things you would like to see included, let me know. In the meantime, let’s have coffee and take a moment with breakfast, it’s almost Friday after all!
- 3–4 cups farro (cooked)
- 1 1/2 cups pineapple (chopped)
- 3 tablespoons agave nectar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 cups almond milk
- In a large bowl, combine all ingredients, you can add the almond milk as you eat the cereal or all at once, added more when eaten if needed. Keep in refrigerator and serve with another sprinkling of cinnamon on top!