Simple Sundays | Maple Cinnamon Breakfast Farro

Maple Cinnamon Breakfast Farro | Kitchen Confidante

I used to dress by the heater in my bedroom. Those winter mornings, I would lay out my uniform near the grills, so as I pulled on the crisp shirt with the Peter Pan collar and the painstakingly ironed pleated plaid skirt, I wouldn’t be shocked by the cold. Cable knit stockings and a thick sweater, both navy, of course, would complete the uniform, and I would head into the kitchen for breakfast.

Some of my most vivid memories of winter mornings as a child were of those when my grandmother would be with us for a long visit. She would fly in from the Philippines, leaving the humidity of the tropics for the bleak tundra that New York would become in the winter months. It was her oatmeal that I remember, stirred lovingly over the stovetop, and as sweet as her soft hugs.

I called her Mama. Emphasis on the first syllable. My mother called her Mama, but with emphasis on the second. It made total sense. And Mama’s oatmeal was the only kind I liked. She made it just right.

Maple Cinnamon Breakfast Farro | Kitchen Confidante | Farro

Oatmeal is still a favorite breakfast, even in the not so frigid California winters. When we ski, that is what we eat, to nourish for a busy day ahead. My husband packs oatmeal for work. And I used to do the same, in my pre-children life.

These days, I have been exploring making breakfast porridges with other grains, and I have found that I love farro. My Maple Cinnamon Breakfast Farro is hearty and with a nice chewiness that oatmeal can’t offer. I make it almost as sweet as Mama’s, and I think she would have absolutely approved.

Maple Cinnamon Breakfast Farro | Kitchen Confidante | Farro Porridge

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Maple Cinnamon Breakfast Farro

Yield: Serves 1-2.

Total Time: 20 minutes

This is a delicious alternative to oatmeal. The toothsome bite to the farro makes it a hearty and healthy way to start the day.


1/2 cup farro
1 3/4 cups water
2-3 tablespoons maple syrup
1/4 cup skim milk
1/4 teaspoon cinnamon
fresh fruit, such as berries or sliced bananas


In a small saucepan, stir together farro and water and bring to a boil over medium heat. Once it is bubbling, cover and lower heat, and let it simmer for about 20 minutes, or until the faro is fully cooked and the grains have puffed up, and most of the water has been absorbed. Stir in the maple syrup and skim milk. Stir in the cinnamon and serve immediately, topped with fresh fruit.

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by Liren Baker on February 17, 2013

21 Responses to “Simple Sundays | Maple Cinnamon Breakfast Farro”

  1. angela@spinachtiger February 17, 2013 @ 9:51 am (#

    This is so timely. I have farro but no oatmeal and sick with the flu, I’m not going shopping and have been wanting oatmeal all morning. That vision of the school uniform reminds me of my own. My grandmother would make us oatmeal and ovaltine before school. Great memories.

    • liren replied: — February 17th, 2013 @ 11:07 am

      Ovaltine!! How could I forget!? I drank that every morning, too! Oh, Angela, I hope you feel better! A steaming bowl of farro would definitely do nicely. If only there was some Ovaltine, too!

  2. Laura (Tutti Dolci) February 17, 2013 @ 2:03 pm (#

    I love a warming breakfast, though I’ve never tried farro. Great idea! You can never go wrong with maple and cinnamon :).

    • liren replied: — February 18th, 2013 @ 12:58 pm

      So true, maple and cinnamon are good friends for sure!

  3. Brian February 17, 2013 @ 8:23 pm (#

    Oh how I love bowls of warm oatmeal! Sometimes it’s just what we need on these winter mornings. I can’t wait to give your farro recipe a try!

    • liren replied: — February 18th, 2013 @ 12:59 pm

      There’s nothing better on winter mornings, I do believe! Hope you’re staying cozy, Brian!

  4. Gina February 17, 2013 @ 10:39 pm (#

    I don’t eat it as often anymore, but oatmeal was always a breakfast fave of mine. I agree farro has that lovely toothy texture. I’m sure your grandmother loved the visits as much as you did. Hope you are having a great weekend my dear. I’ve been out getting as much sunshine as I can.

    • liren replied: — February 18th, 2013 @ 1:00 pm

      I hope you’re having a great weekend, too, Gina! Yesterday was gorgeous, but now that bite is back in the air, brr! Time for more warm breakfasts :)

  5. Purabi Naha February 18, 2013 @ 1:08 am (#

    Liren, I loved this post. This is such a delicious dish….I am going to print this recipe and make this very soon! Lovely picture!!

    • liren replied: — February 18th, 2013 @ 1:00 pm

      I’m so glad, Purabi. Thank you :)

  6. Kiran @ February 19, 2013 @ 1:56 am (#

    I love the use of different grains in my hot breakfast porridge’s too! This looks so comforting, Liren :)

  7. Jen L | Tartine and Apron Strings February 22, 2013 @ 5:46 am (#

    I just got a bag of farro and have been wondering what to do with them. I’ve been on a Paleo diet for 45 days now (no carbs at all), but I think I’m ready to slowly go back in with grains, preferably whole ones. I heard farro is really healthy but I have not cooked with it yet. I will try your breakfast recipe, for sure.

    • liren replied: — February 23rd, 2013 @ 10:37 am

      I really admire your willpower on the Paleo diet. Just thinking about it makes me weak! I can see how great it is for your body, though! I think farro would be a great grain to reintroduce to your diet!

  8. the best eater in the world May 9, 2013 @ 9:27 am (#

    I tried it and loved it! What I especially like about this lil dish is that it suits all seasons and all types of weather – warm and comforting on cold days but not too heavy. It’s also quite refreshing, especially topped with fresh berries, on hot mornings.

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  10. Dearna @tohercore January 29, 2014 @ 4:24 pm (#

    I’ve not thought to use farro as porridge before – what a great idea! Thank you!

  11. Judi Hershel March 24, 2014 @ 5:18 am (#

    This recipe is so delicious!

    As a vegan, I substituted soy milk for cow’s milk.

    Additionally, I threw in a handful of pepitas, golden raisins, dried cranberries, a few tablespoons of chia and flax seeds. This really upped the nutritional ante.

    This is a keeper.

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  13. Marla Meridith September 20, 2014 @ 7:27 am (#

    LOVE this healthy breakfast. Pinned!

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