Sharing the recipe for this Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears along with some meal prep breakfast ideas! This is a sponsored conversation written by me on behalf of Bob’s Red Mill and Blue Ribbon Orchard Choice. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
Happy new year!! You all ready to conquer all your 2019 goals? I was so excited when Bob’s Red Mill and Blue Ribbon Orchard Choice wrote me about doing a meal prep blog post because being better about meal prepping is one of my top 2019 goals! When it comes to breakfast food, it’s so easy to toss some cereal into a bowl or grab a yogurt on the go. I decided it was time to get together a game plan for a homemade breakfast option that can be made in almost as little time as it takes to get dressed and brush your teeth. The solution? This filling and versatile breakfast bowl! Prepping grains ahead of time and leaning into dried fruit which requires zero peeling and chopping allows this bowl to come together in only a few minutes.
So now lets talk specifically about why you need this Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears in your life. Swapping out the traditional oats for Bob Red Mill’s farro in this gives you a fiber boost while also bringing a totally addicting chewiness to the equation. And then you had sweet California dried figs (like Blue Ribbon Orchard Choice Orchard Choice), creamy milk, and crunchy seeds or nuts to create a perfectly addictive meal.
A few tips for prepping this ahead of time and eating throughout the week:
- Cook the Bob’s Red Mill farro on Sunday afternoon and store it in an airtight container (it should keep in your fridge for 3-4 days). This will speed up your morning process because it just means everything will need to be warmed.
- Stock up on Blue Ribbon Orchard Choice for your breakfast bowls because they are packed with flavor but require very little prep. You don’t have to worry about peeling, dicing, etc with these and they will last longer than a lot of fresh produce.
- Have fun with it! As for the additional flavors, I suggest you experiment and play around with what you have on hand. I love a little crunch in my bowls so I always add some sort of seeds (here we have sesame, pumpkin, and pomegranate seeds). I also like to splash in some fresh citrus and a drizzle of honey or maple syrup. Play around with different kinds of sweetener, fruit, nuts, and seeds to keep your bowls interesting throughout the week.
- I’ve made this with whole milk and hazelnut milk and both version were delicious! Feel free to use whatever milk you prefer and keep in mind that you can make this vegan by swapping dairy milk for non-dairy and using maple syrup for the sweetener (instead of honey).
- The recipe below should make about 4 servings. You can either make this recipe all at once or make the recipe through step 2 and then warm up single servings when ready to enjoy.
This Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears can be meal prepped ahead of time for a quick and delicious weekday breakfast or snack!
- 1 cup farro
- 1 cup milk of your choice (whole milk, hazelnut, almond, etc)
- 1 Tbsp butter
- 1 package Blue Ribbon Orchard Choice California Figs (you can slice them in half if you buy the regular size figs or enjoy whole if you purchase the figlets)
- 1 small pear cored and sliced thin
- 1/2 Tbsp cinnamon
- dash of salt
- 4 Tbsp fresh orange juice
- 1/4 cup roasted pumpkin seeds
- seeds from 1 small pomegranate
- 4 tsp maple syrup (+ more to taste depending on how sweet you want it)
- 2 tsp sesame seeds
Rinse the farro and place in a saucepan with 3 cups water. Bring to a oil and reduce heat to medium-low. Let simmer for 30 minutes. Drain excess wate and set aside (you can also transfer to an airtight container and place in the fridge at this point if you are making farro ahead of time).
In a small saucepan, heat butter over medium heat and add in figs, pear slices, cinnamon, and a dash of salt. Saute just until the pears are soft and fragrant and the figs are warmed through. Remove from heat and add stir in orange juice. Use right away or store in an airtight container in the fridge (and just rewarm right before serving).
When ready to serve, warm farro in a medium saucepan with milk (if only making one serving at a time, warm 1/4 of the farro with 1/4 cup of milk). Place farro in 4 bowls (if making a full batch). Serve with warmed figs and pears, seeds, and maple syrup.