This recipe is everything (if I do say so myself). It’s essentially an upgraded overnight oats recipe, sans oats.
Rather, it’s overnight farro, an ancient grain that Italians have eaten for centuries. For good reason.
Though usually found in salads and soups, farro is also a top notch breakfast item.
And when combined with sweet bananas, plump raisins, rich chia seeds, and cinnamon, it’s a no-brainer morning meal.
Here’s how to get in on the action:
1. Cook up a batch of farro, directions here. If you’re looking to shorten the process, make sure to buy the pearled variety.
2. Place 1/2 cup of cooked farro in a container.
3. Cover with 1/2 cup of unsweetened almond milk.
4. Add 1/2 banana, sliced.
5. Add 1/8 cup raisins.
6. Add 1 tablespoon chia seeds.
7. Add any other mix-ins your healthy heart desires (cinnamon, cacao powder, flax seeds, maple syrup, honey, hemp seeds, dates, etc.)!
8. Store in refrigerator overnight.
Thanks to the farro and chia seeds’ absorptive qualities, the mixture turns into a thick, pudding-like consistency overnight. In the morning, you’re basically left with a superfood-packed and healthy dessert (but for breakfast).
Obviously no morning passes without nuts for me, so I topped my bowl with creamy, raw almond butter. Feel free to top it with any kind of nut butter or plain old, crunchy nuts.
Then add some sunlight to the mix, and you’re ready. For anything.