YouEatYouEat
Coconut Farro Porridge
VeganVegetarianPescetarianPollotarian

Coconut Farro Porridge

Creamy farro cooked in coconut and almond milk with warm spices, topped with toasted coconut and almonds.

30
min
4
servings
~470
kcal per serving
Difficulty:
Easy
Plan a week with this recipeFree for 7 days, no card.

01Method

  1. 1

    Place the farro in a large pot along with the coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Set over medium heat and bring to a gentle simmer, stirring from time to time. Once simmering, cover the pot, lower the heat, and cook until the liquid is largely absorbed and the farro is tender to your liking, about 20 to 25 minutes.

  2. 2

    Spoon into bowls and finish with the toasted coconut and sliced almonds before serving warm.

Allergens

Tree nutsGluten

Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.

Similar recipes

Overnight Oats
1220 kcal10 min
Overnight Oats
Three variations of cold overnight oats — carrot cake, banana nut, and blueberry muffin.
Parmesan Oatmeal with Mushrooms
630 kcal30 min
Parmesan Oatmeal with Mushrooms
Savory oatmeal made with coconut milk, mushrooms, and parmesan — a hearty breakfast or light lunch.
Oatmeal
170 kcal30 min
Oatmeal
Creamy oatmeal with fruit, chia seeds, and dried fruit — a quick, nourishing breakfast ready in under 30 minutes.
Oatmeal with Caramelized Apples and Hazelnut Brittle
1220 kcal60 min
Oatmeal with Caramelized Apples and Hazelnut Brittle
Creamy oatmeal topped with cinnamon apples and homemade hazelnut brittle — a hearty breakfast for two.
Oat Porridge with Plums
1280 kcal20 min
Oat Porridge with Plums
Overnight oats with homemade stewed plums, red rice, and seeds — a hearty make-ahead breakfast.
Five-Grain Porridge
310 kcal60 min
Five-Grain Porridge
A nourishing breakfast porridge made with brown rice, quinoa, amaranth, millet, and oat bran, served with seasonal fruit and honey.
Plan a week with this recipe