This Warm Farro Breakfast Bowl with Cinnamon Apple recipe is made with sautéing apples with cinnamon, dried cranberries, and cooked farro until warmed through. I topped my bowls off with homemade quinoa crunch flavored with maple syrup and pecans. Even though I served it warm, it could also be served cold with a little bit of almond milk. Either way, this is a great autumn breakfast bowl recipe that is not only delicious, but also healthy.
Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
Serve them as they are, or if preferred, with almond milk on the side.
To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.
Notes
Please read the blog post to find out how to cook farro. Quinoa crunch adds a really nice crunch to this bowl. For this recipe, I swapped the slice almonds with same amount chopped pecans.