Tropical Breakfast Farro + Whole Grains Breakfast Recipe Roundup

Tropical Breakfast Farro |

Do you get in breakfast ruts? I sure do. Lately, it’s been a Banana Mocha Frappe with some peanut butter toast – all well and good but time for a switch up.

Enter farro & the tropics.

I’ve been a fan of farro for awhile now but only cooked it as a savory dish until I thought, why not make it like I would oatmeal? And since this time of year, I long to be sitting on a beach lined with palm trees, I figured I’d treat my tastebuds to flavors from the islands (not quite the same as sitting on said beach but hey, it’s a little more budget friendly.)

So, basically this recipe is like crazy fusion food – Italian grains meet tropical flavors – but in my book, it works.

Tropical Breakfast Farro |

I cooked the farro in water and light coconut milk with some fresh nutmeg then mixed in chunks of mango, a sprinkle of unsweetened shredded coconut and a splash of almond extract. You could do so many combinations – next up to try: a banana, ginger and macadamia nut mix.

Funny how in America, we tend to regulate grains such as rice, couscous, quinoa, barley, etc. to only lunch and dinner. So, why not at breakfast?

Tropical Breakfast Farro

Makes 3 - 4 servings


  • 1 cup farro, such as Tuscan Fields
  • 1 1/3 cups water
  • 2/3 cups light coconut milk
  • 1/4 teaspoon freshly grated nutmeg
  • 2/3 cup chopped mango
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons brown sugar, maple syrup or honey
  • 1/8 teaspoon almond extract


  1. In a medium pot, add farro, water and coconut milk; bring to a boil.
  2. Reduce heat, stir, add nutmeg and let simmer for 18 minutes or until farro is plump.
  3. Remove from heat and mix in mango, shredded coconut, brown sugar and almond extract.
  4. Serve warm with an extra splash of coconut milk, if desired.

Tropical Breakfast Farro |

Here are some of my favorite recipes & recent posts I’ve seen on creative ways to enjoy your whole grains in the morning!

Pecan Date Breakfast Couscous
My first recipe using a different whole grain at breakfast (besides oatmeal.)

PB & J Overnight Oats – Danika (Guest Blogger) @ Scoop Nutrition
 I’ve made these oats several times now (great way to recycle that empty peanut butter jar.)

Red Quinoa Pancake – Min @Savor The Rainbow
This recipe is part of Min’s Whole Grain Series – I want to try with a fresh fruit filling.

Breakfast Freekah with Cottage Cheese & Berries – Lauren @ Nutrition Babes
Freekah is the next whole grain on my list to try – the Nutrition Babes recommend Freekah Foods brand.

Individual Baked Banana Oatmeal – Denise @ Eat Laugh Love
I got this recipe through the Secret Recipe Club – it’s like eating a healthy dessert for breakfast (kids will love this one.)

Decadent {But Healthy} Dark Chocolate Museli – EA @ The Spicy RD
From Maria Speck’s fabulous Ancient Grains for Modern Meals cookbook, a super delish granola.

Amaranth Breakfast Bowl with Seeds – Gail @ A Stack of Dishes
I’m intrigued by this one – I’ve only had amaranth popped (it’s like baby popcorn!)

Are you ever in a breakfast rut? Do you have a favorite whole grain you eat for breakfast?

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  1. You’re absolutely right! Come to think of it, I don’t really eat whole grains for breakfast other than oats or a slice of whole wheat toast. Farro is actually on my list of wg to try next for my series. I’ve actually never tried farro so I’m def going to pin this recipe and make it tomorrow! Thank you for sharing your recipe and also for the mention. The pancake tasted really good with caramelized apples too, but I just like to eat it by itself 😉

    • Oh, love the idea of topping it with caramelized apples!! Let me know what you think of after cooking/tasting farro – I think it will be instant love :)

  2. in italy we use farro just in the soup. this is a great idea…insted

  3. Natalie Barkach says:

    Yum! I didn’t have coconut milk so I used almond milk and added slivered almonds at the end. Love this!


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