Breakfast Farro Grain Bowl w/ Cherries, Honey Yogurt & Toasted Coconut
Yield: 2 servings
  • 1 cup cherries, pitted and halved
  • a pinch of sugar
  • 1 cup plain greek yogurt
  • 1 tbl honey
  • 1 cup cooked farro or barley
  • ¼ cup coconut flakes, toasted (i used Bob's Red Mill)
  1. Sprinkle cherries with a touch of sugar and let sit anywhere from a few minutes to overnight in the fridge.
  2. Stir honey into greek yogurt - adding more or less according to your taste.
  3. Divide farro into two bowls, top each with a large dollop of yogurt, cherries and the toasted coconut.
this is also great for dessert (with or without the farro).
Recipe by Eat Some Wear Some at