Blueberry Orange Farro Breakfast Bowl
Active time: 10 minutes Total time: 30 minutes
What you need
- ½ cup (100 g) uncooked pearled farro
- ½ cup (122 g) fat‑free Greek yogurt
- 1 large orange – zest, peel and split into sections
- 2 teaspoons honey
- 2 cups (50 g) baby spinach, roughly chopped
- 1 cup (150 g) fresh blueberries
How to make it
- Cook the farro following the package directions (about 30 minutes). Drain and let it cool.
- In a bowl, mix the yogurt, orange zest and honey. If you like, cut the orange sections into bite‑size pieces.
- Add the cooled farro to the yogurt mix. Stir well.
- Fold in the orange pieces, spinach and blueberries.
- Scoop the mixture into two bowls. Eat right away or keep in the fridge for 3–5 days.
Serves: 2 (about 2 cups each)
Nutrition (per serving)
- Calories: 350
- Protein: 15 g
- Fiber: 10 g
- Sugar: 24 g
- Total Fat: 2 g
- Carbs: 72 g
- Potassium: 680 mg
- Iron: 15 %
- Vitamin C: 111 %
- Calcium: 15 %
This bowl is tasty, filling, and gives you lots of energy for the day ahead.