When it comes to grains at breakfast, I love taking things beyond oats. A little sweetness and a few spices, and almost any whole grain makes a delicious morning meal. It can really break you out of an oatmeal rut.
I’ve made Gingered Pear Quinoa with Walnuts for breakfast, but this time around I had a new grain to work with – farro. I’m familiar with farro (a version of whole wheat), but this was my first time cooking it. It’s quickly becoming a new favorite.
I also had a kabocha squash that has been staring at me from the counter for a while, so I roasted it up to use throughout the week. The puree added the perfect touch to a sweet farro dish. Despite all the winter squashes I have tried, this was my very first kabocha. The texture and sweetness can’t be beat. I can definitely see what all the hype is about.
So there were a lot of firsts in this dish, but this won’t be the last time I make it. This was exactly the type of fall-inspired breakfast I’ve been craving.
Breakfast Farro with Kabocha and Coconut Milk
Makes: 4 servings
Ingredients
½ cup kabocha puree, warmed
2 tablespoon pure maple syrup
½ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
2 cups cooked farro, warmed
1/2 cup coconut milk, warmed
2 tablespoons chopped walnuts for garnish
Prep
In a small bowl, stir together the kabocha, maple syrup, cinnamon and salt.
In each of 4 serving glasses, add about 1 tablespoon of the kabocha. Top with 1/2 cup farro and 2 tablespoons of coconut milk. Finish with 1/4 of the remaining kabocha and sprinkle with a 1/2 tablespoon of walnuts.
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looks great nice to try something other than oatmeal
I don’t think you could improve upon that combination!
haven’t thought of having farro for breakfast, but this sounds yummy!
This is an inspiring ideas, let me save part of the squash when making kabocha tempura next time : ).
I love the chew of farro but I’ve never thought to incorporate it, or kabocha, into breakfast! Such lovely parfaits!