FARRO BREAKFAST PUDDING WITH DATES AND CARDAMOM
This Farro Breakfast Pudding with Dates and Cardamom is creamy, hearty, and naturally sweet. It’s a delicious and comforting way to start your day, perfect for breakfast or a cosy brunch treat.
Ingredients
For the Pudding:
- 1 cup cooked farro
- 1 ½ cups whole milk or plant-based milk
- ¼ cup heavy cream optional
- 6 Medjool dates pitted and chopped
- 1 tablespoon honey or maple syrup
- ½ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For Topping (Optional):
- Chopped pistachios or almonds
Instructions
Cook the Farro:
- If the farro is not cooked, prepare according to package directions. Set aside.
Simmer the Pudding:
- In a medium saucepan over medium heat, combine the cooked farro, milk, cream (if using), chopped dates, honey, cardamom, cinnamon, and salt. Simmer for 20–25 minutes, stirring occasionally, until thickened.
Finish and Serve:
- Remove from heat and stir in the vanilla extract. Spoon into bowls and top with chopped nuts if desired. Serve warm.
Notes
Make Ahead:
You can cook the farro and refrigerate it up to 2 days ahead. Reheat with milk when ready. Customizing the Flavor:
Swap the dates with chopped dried apricots or figs for a different twist. Serving Suggestions:
Serve with a dollop of Greek yogurt or extra honey drizzled on top. Allergy-Friendly Options:
Use almond milk or oat milk for a dairy-free option. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
You can cook the farro and refrigerate it up to 2 days ahead. Reheat with milk when ready. Customizing the Flavor:
Swap the dates with chopped dried apricots or figs for a different twist. Serving Suggestions:
Serve with a dollop of Greek yogurt or extra honey drizzled on top. Allergy-Friendly Options:
Use almond milk or oat milk for a dairy-free option. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.