Persimmon Farro Porridge
Ingredients
- 1/2 cup unsweetened unflavored oat milk (I use Silk or Oatly)
- 1 cup water
- 1/2 cup farro, rinsed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Pink sea salt, to taste
- 1 cup diced fuyu persimmon (use remainder for topping)
- 1/2 teaspoon pure vanilla extract
Toppings
- Sliced or diced persimmon
- Pure maple syrup, to taste
- Almond butter, optional
Instructions
- In a medium-small pot, heat the milk and water until boiling.
- Add the farro, cinnamon, cardamom, and salt. Stir, then bring to a simmer.
- Cover and simmer over low for 25 to 30 minutes, or until just tender and most of the liquid is absorbed.
- Remove the lid, add the diced persimmon, then occasionally stir the farro for 5 minutes over medium-low heat.
- Remove from heat, stir in the vanilla, then spoon into a bowl. Top with remaining persimmon, maple syrup, and almond butter, if you wish.