Maple Farro Nutty Grain (Printable)

Nutty farro cooked with maple syrup and cinnamon offers a warm, wholesome start or side dish.

# What You’ll Need:

→ Grains

01 - 1 cup pearled or semi-pearled farro

→ Liquids

02 - 2 1/2 cups water
03 - 1/2 cup milk (dairy or unsweetened plant-based)

→ Sweetener

04 - 1/4 cup pure maple syrup

→ Flavorings

05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Toppings (optional)

08 - 1/4 cup chopped toasted pecans or walnuts
09 - 1/4 cup dried cranberries or raisins
10 - 1 small apple, diced
11 - Additional maple syrup for drizzling

# How-To Steps:

01 - Rinse the farro thoroughly under cold running water, then drain.
02 - In a medium saucepan, combine the rinsed farro, water, and salt. Heat over medium-high until boiling.
03 - Lower heat to a gentle simmer, cover, and cook for 25 to 30 minutes until farro becomes tender and most liquid is absorbed.
04 - If any water remains, drain it off carefully to avoid sogginess.
05 - Stir in the milk, maple syrup, cinnamon, and vanilla extract. Cook uncovered over low heat for 5 to 7 minutes, stirring occasionally, until creamy and heated through.
06 - Spoon into serving dishes and garnish with toasted nuts, dried fruit, diced apple, and an optional drizzle of maple syrup. Serve warm.

# Expert Advice:

01 -
  • It takes just 40 minutes but tastes like you spent way more time on breakfast.
  • Farro has a natural earthiness that pairs beautifully with maple, making it feel less like a health bowl and more like comfort in a bowl.
  • One pot, minimal cleanup, and you've got four generous servings ready to go.
02 -
  • Don't skip rinsing the farro—I learned this the hard way when I served a slightly gritty batch and never forgot it.
  • The texture depends entirely on timing; a minute or two over 30 minutes and you'll lose that satisfying chew that makes farro special.
  • The milk step is non-negotiable if you want that creamy consistency—water alone leaves it too thin and less satisfying.
03 -
  • Make a batch on Sunday and store it in the fridge—reheat with a splash of milk, and it comes back to life almost as good as fresh.
  • If you accidentally cook the farro too long, lean into it; add extra milk and serve it almost porridge-like with a generous scoop of yogurt on top.

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