Eat Some Wear Some
This breakfast bowl is inspired by my Mom who is so over the whole boxed cereal thing for breakfast but has a hard time finding something as easy to have on hand that can be put together quickly in the morning. A cooked pot of grains will last you all week in the fridge and when you think about it, we eat oatmeal for breakfast so why not farro!?
I LOVE this cherry, coconut combo. It has such a deep nutty warmth and yet taste wonderfully fresh. Even frozen, thawed cherries would work here, even adding a bit of a sauciness. Yum.
Breakfast Farro w/ Cherries, Honey and Toasted Coconut
Serves:
2 bowls
Ingredients
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)
Preparation
Sprinkle cherries with a touch of sugar and let sit anywhere from a few minutes to overnight in the fridge.
Stir honey into greek yogurt - adding more or less according to your taste.
Divide farro into two bowls, top each with a large dollop of yogurt, cherries and the toasted coconut.