Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
- 1/2 cups farro
- 1 1/2 cups water
- 1/4-teaspoon salt
- 1 firm apple, cored and chopped into
- Small cubes
- 1-tablespoon coconut oil
- Dash of cinnamon
- 1/4 cup dried cranberries
- 1/4 cup toasted hazelnuts, chopped
- 1/2 cup Greek yogurt
- 3 tablespoons honey
Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.
In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.
To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.