Description
Indulge in a Middle Eastern-inspired breakfast with this creamy Farro Breakfast Pudding featuring sweet dates, aromatic cardamom, and crunchy walnuts.
Ingredients
Scale
Farro:
- 1 cup pearled farro
Liquid Mixture:
- 2 cups water
- 1 ½ cups whole milk (or dairy-free alternative)
Sweet Additions:
- 1 cup chopped Medjool dates (pitted)
- 2 tablespoons maple syrup
Flavor Enhancers:
- ½ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings:
- ¼ cup chopped walnuts
- Plain Greek yogurt or coconut cream (for serving)
- Fresh fruit or pomegranate seeds (for garnish)
Instructions
- Rinse the Farro: Start by rinsing the farro under cold water. Cook in a saucepan with water until tender.
- Add Ingredients: Return the cooked farro to the pan and stir in milk, dates, maple syrup, cardamom, cinnamon, salt, and vanilla extract.
- Cook: Simmer the mixture until creamy, stirring occasionally.
- Serve: Enjoy warm, topped with walnuts, yogurt or coconut cream, and fresh fruit or pomegranate seeds.
Notes
- This pudding can be made ahead and reheated with a splash of milk.
- Adjust sweetness by adding more maple syrup if desired.
- For extra protein, stir in a spoonful of nut butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 19g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
