One of my favorite breakfast is oatmeal. I love it in all its presentations whether is soaked overnight, cooked, baked or raw. That is why oatmeal is usually my go to breakfast.
Last week I decided it was time to innovate and try something different. I had try farro before but never for breakfast or in a sweet dish so I decided to give it a try.
Farro is low in gluten and higher in protein than most grains. It has a nutty flavor and a little thicker consistency than oatmeal.
You can also make this recipe with oatmeal but I suggest you try it with farro as well it wont disappoint you.