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  • Author: Aysegül Sanford
  • Yield: 4 servings 1x


  • 2 tablespoons coconut oil
  • 1 large apple (cored and cut into small cubes)
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon lemon juice (freshly squeezed)
  • ¼ cup of dried cranberries
  • 1 cup cooked farro (I used semi-pearled farro)
  • 1 cup quinoa crunch – see note for the recipe
  • ¼ cup honey or maple syrup
  • handful of pecans (as garnish)
  • 1 cup unsweetened almond milk (optional)


  1. Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
  2. Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
  3. Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
  4. Serve them as they are, or if preferred, with almond milk on the side.
  5. To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.


  1. Please read the blog post to find out how to cook farro.
  2. Quinoa crunch adds a really nice crunch to this bowl. For this recipe, I swapped the slice almonds with same amount chopped pecans.
  3. This recipe is adapted (with minor changes) from Megan Gordon’s cookbook Whole-Grain Mornings.
  • Category: Breakfast
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