Farro is often served as a side dish but it's a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch!
½ cup whole-grain farro
1 cup unsweetened almond milk
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
Dash ground cinnamon
½ cup fresh blueberries
¼ cup unsalted whole almonds, toasted (see Tip) and chopped
1 tablespoon pure maple syrup
¼ teaspoon finely shredded lemon peel
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