This Berry Farro Breakfast Bowl recipe is a fun twist on overnight oats. Packed with protein and fiber, it’s a healthy breakfast option that’s ready in minutes!
Thanks to siggi’s dairy for sponsoring this post!
I’m so excited to be teaming up with my friends at siggi’s this year to bring you some delicious recipes made with their Icelandic-style yogurt. I actually got the chance to meet Siggi himself a couple years ago at Blog Brulee and have been a huge fan ever since. Squish eats the plain 4% whole milk yogurt pretty much every morning for breakfast. He’d actually eat it with every meal if I let him. And they have so many delicious flavored options as well, which I love because they’re lower sugar, high in protein and made with simple ingredients. Win, win, win!
Lately, I’ve been working on coming up with some new breakfast ideas for Squish. As you may recall, he likes to eat ASAP when he wakes up so they have to be quick and this one certainly fits the bill!
It’s a twist on overnight oats using one of my favorite grains – farro. I use farro often in savory dishes but recently discovered it’s perfect for breakfast as well. I cooked a batch during my food prep session a couple weeks ago so I’d have it ready to go.
In the morning during the week, I just mixed the cold farro with a container of strawberry-rhubarb yogurt. Then I pulled out some frozen berries, threw them in the microwave and smashed them up for a quick sauce and poured it on top. I added a few chopped nuts and seeds and voila! You’ve got a delicious bowl of breakfast goodness. It’s the perfect combination of warm and cold, chewy and crunchy and sweet but not too sweet thanks to the lower sugar siggi’s yogurt.
You could also mix the farro and yogurt ahead of time, as well as prep the sauce if you prefer a cold sauce vs a warm one!
Here are your directions:
Berry Farro Breakfast Bowl
This Berry Farro Breakfast Bowl recipe is a fun twist on overnight oats. Packed with protein and fiber, it's a healthy breakfast option that's ready in minutes!
- 1 cup cooked farro, cold
- 2 containers siggi's 4% whole milk strawberry rhubarb yogurt
- 1/2 cup frozen mixed berries
- 1/4 mix of chopped nuts and pumpkin seeds
- Divide farro into 2 bowls.
- Mix one container of siggi’s yogurt into each bowl.
- Microwave berries for 30 seconds and smash with a fork.
- Top each bowl with half of the berry sauce and half of the nut seed mix.
You could easily double or triple this recipe. Feel free to sub your favorite siggi’s flavor or use all one kind of berries instead of mixed.
Squish woke up from his nap just as I was finishing this photo shoot and helped himself:
Look good? Pin it for later so you remember to make it!
What’s your favorite way to enjoy siggi’s yogurt?