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    Home » Recipes » Breakfast

    Farro Breakfast Pudding With Dates and Cardamom

    Posted: Nov 28, 2018 by Lori Last Updated: Mar 21, 2021 · This post contains affiliate links.

    Jump to Recipe

    This sweet and creamy farro breakfast porridge is a cinch to prepare and comes together in about 30 minutes. Sweetened with dates and spiced with a touch of cardamom. Free from oil and refined sugar.

    close up of Farro Breakfast Pudding in a large white mug

    It's late November, and temps are in the 20s here in Asheville. Brrrrr! I was planning to share a farro breakfast recipe soon, but with a morning as chilly as this one, I decided to move it to the front burner....literally. After doing a little work at the computer early this morning my hands felt like icicles.

    So I stood over the pot of creamy farro pudding, stirring and savoring the warm steam enveloping my hands and face. And everything about it was wonderful.

    When you need a break from oatmeal, farro is a perfect choice. It's an ancient grain that cooks in about 30 minutes (or faster if you soak it overnight) and has a satisfying, chewy texture similar to barley.

    It's often used in savory dishes but is also a perfect vehicle for sweetness. For today's recipe I chose dates, vanilla and cardamom because, well, I love cardamom, and just thinking about it makes me feel warmer.

    Farro Breakfast Pudding with dates, drizzled with maple syrup

    If you've cooked with cardamom before you know it's a spice to use sparingly, like very sparingly. To me, the perfect amount of cardamom is one that causes you to go "mmmmmm" when you take a bite, not "WOW! How much cardamom is in here!?!" It pairs really well with the warm, caramel-like sweetness of dates.

    On that note, you can easily add more sweetener to this porridge, either during cooking or to the individual servings. A drizzle of maple syrup is perfect. For most people the dates probably make it sweet enough for breakfast, but if you wanted to turn this into a dessert (yes, please!) try adding a bit of brown sugar, maple syrup, sucanat, coconut sugar or more dates.

    As for toppings, this healthy farro breakfast pudding is delicious with a bit of coconut flour, nuts, seeds, or nut butter.

    Here's to staying warm with a nourishing, refined sugar-free breakfast. Enjoy!

    More vegan breakfast ideas:

    Apple Cranberry Baked Oatmeal
    Crunchy Oil-Free Granola
    Ginger-Turmeric Granola
    Chocolate Banana Baked Oatmeal
    Pistachio Muffins
    Pasta Frittata
    Loaded Vegan Breakfast Muffins

    You might also like this Baked Vegan Rice Pudding made with brown rice.

    Farro Breakfast Pudding With Dates and Cardamom

    Farro Breakfast Pudding With Dates and Cardamom

    Author: Lori Rasmussen, My Quiet Kitchen
    A creamy breakfast porridge made with farro, dates, vanilla and cardamom. Oil-free, refined-sugar-free, and irresistibly delicious!
    Servings: 4 servings
    4.5 from 10 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 5 mins
    Cook Time: 30 mins
    Total Time: 35 mins

    Ingredients 

    • 1 cup unsweetened plant milk
    • 2 cups water
    • 1 tsp vanilla
    • ½ tsp ground cardamom
    • 1 cup farro, rinsed and drained
    • 8 to 10 large medjool dates, pitted and chopped
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    Instructions
     

    • In a medium saucepan heat the milk and water over high heat. Once boiling add the vanilla, cardamom, farro and dates. Stir and return to a simmer. Cover, reduce heat to low, and cook for 25 to 30 minutes or until most of the liquid has been absorbed.
    • Remove the lid, and stir the farro for 3 to 5 minutes. This will release more of the starch and thicken the pudding. Remove from heat and serve.

    Notes

    Store in an airtight container in the refrigerator for up to four days. 

    Estimated Nutrition (per serving)

    Calories: 325kcalCarbohydrates: 72gProtein: 10gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 8mgFiber: 11gSugar: 32gVitamin A: 100IUCalcium: 60mgIron: 2.5mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Comments

    1. LaLa

      October 16, 2021 at 1:53 pm

      I tried this morning, I used what I had (almond milk was bad so opened up some coconut milk instead) I used nutmeg and cinnamon along with some raisins and a few dates. Also when I rinsed the farro I allowed it to soak a little in the water while waiting for the liquid to boil. Absolutely delicious.

      Reply
    2. Robin

      February 03, 2021 at 7:33 pm

      Just made this and it came out great! Can this recipe be doubled?

      Reply
      • Lori

        February 04, 2021 at 1:18 pm

        Great, Robin! Glad you liked it. Yes, doubling the recipe is no problem at all.

        Reply
    3. Irma

      February 01, 2021 at 8:08 pm

      I used 1 cup almond milk and 2 cups water and mine came out very watery. Wonder what I could have done wrong. Smells really good though.

      Reply
      • Lori

        February 02, 2021 at 6:24 am

        Hi Irma,
        Hmm it sounds like it wasn't simmering/cooking at a high enough temperature maybe? Did you bring the liquids to a boil first, then add the farro?

        Reply
    4. julia

      January 24, 2021 at 9:46 am

      i love the texture but too datey -- and wow dates are sweet! next time I think I'll try another fruit - or no fruit and add the fruit after cooking.

      Reply
      • Sara

        September 06, 2021 at 8:52 am

        Medjool dates are extremely sweet. You may try a different variety of date. Deglet Noors aren't as sweet. This would also be good with raisins.

        Reply
        • Radha

          February 06, 2022 at 4:55 pm

          Oh, this is great! I did 2 cups plant based (coconut milk) and 1 cup water, because why not? 😂 I didn’t have vanilla extract so I added about 7 sprigs of saffron. Cardamom and saffron are a classic combination and with the dates? Excellent. Mixing at the end is key for good texture.

          I tried making breakfast like this in my Instant Pot and think the consistency of heat was worth the extra time. Thanks!

          Reply
    5. Jennifer Margopulos-Kelenske

      December 06, 2018 at 7:30 pm

      Lori,
      What kind of "milk" do you think tastes best w/this recipe?

      Reply
      • Lori

        December 06, 2018 at 7:41 pm

        Hi Jennifer,
        I used unsweetened soy milk because I like its creaminess, but coconut would also be great. Most of the creaminess in this recipe comes from the starch in the farro, so it's pretty much wide open.

        Reply
    6. susan spalding

      November 28, 2018 at 5:07 pm

      Beautiful and delicious. Thanks for the inspiration!

      Reply
      • Lori

        November 28, 2018 at 5:55 pm

        Thanks, Susan! 🙂

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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