Breakfast Series: Farro Porridge
September 15, 2020

Prep Time: 5 min
Cook Time: 15 min
Servings: 2

Farro – I love it as a side dish, base for a salad, and in this case a hot breakfast cereal, especially when fall hits.

There is just something so hearty and comforting about this nutty, wholesome grain. Also – how gorgeous does this look topped with my apricot/peach chia jam, hemp seeds and roasted almonds! It’s super simple to make and literally DELICIOUS!


  • 1⁄2 cup farro
  • 2 cups water
  • 1/4 teaspoon sea salt
  • 1 cup light coconut milk
  • 1 tablespoon pure maple syrup
  • 1 1⁄2 teaspoon vanilla extract


  • Dollop of jam – any kind works (raspberry, peach, fig, etc.)
  • Toasted sliced almonds
  • Hemp seeds
  • Coconut sugar – for sprinkling
  • Splash of coconut milk



  1. 01. Place farro in a high speed blender and pulse till almost ground. note that still you want very small pieces of farro to be visible).
    Set this aside.
  2. 02.In a small sauce bring water to a boil. .Slowly pour in the farro whisking continuously to prevent any lumps from forming.
  3. 03. Reduce the heat to low while whisking continuously, for another 10-12 minutes, or until the mixture has thickened and it is completely cooked.
  4. 04. Whisk in the coconut milk, maple syrup and vanilla extract. Remove from the heat to cool slightly.



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