Coconut Farro with Berries and Granola
A delicious blend of creamy farro slow-cooked in coconut milk, topped with fresh berries and crunchy granola.
Servings: 4
Ingredients
- 1 13.5 oz. can Coconut milk I used full fat, but you can replace with a light version
- 3/4 c. Pearled farro Supermarket varieties are usually pearled which cook quicker than whole grain varieties
- 1/2 c. Water
- 2 Tb. Pure maple syrup
- 1/2 tsp. Kosher salt
- 1-2 c. Mixed berries
- 1-2 Bananas, sliced
- 1 c. Granola homemade or store-bought
Instructions
- Combine coconut milk, farro, water, maple syrup and salt in a small sauce pan. Bring to boil then reduce heat to low, cover and slow-simmer 45-50 minutes, until farro is tender/chewy.
- When done, turn off heat, remove cover and allow it to sit and continue to absorb the liquid for about 10 minutes.
- Scoop farro into a bowl then top with berries, bananas and granola.