Start your day with a vibrant and satisfying breakfast that breaks away from the usual routine.

This Protein Mango Coconut Breakfast Farro offers a delicious and healthy alternative to overnight oats, packed with flavor and wholesome ingredients. It’s a fantastic way to fuel your morning, especially as a refreshing option during warmer months. Each serving provides about 18 grams of protein.

This recipe is designed for busy individuals and families looking for a nutritious meal that’s easy to prepare and incredibly tasty. It combines the chewy texture of farro with the tropical sweetness of mango and the rich creaminess of coconut, making for a truly delightful breakfast experience.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This breakfast farro is a game-changer for anyone seeking a healthy, filling, and delicious morning meal. It’s perfect for those who might be tired of oatmeal or are looking for a gluten-free grain option (if using certified gluten-free farro). The combination of protein-rich farro, creamy coconut milk, and fresh mango makes it incredibly satisfying and keeps you full until lunchtime. It’s an ideal breakfast for busy weekdays, as it can be prepped ahead of time, or a leisurely weekend brunch. Kids and adults alike will appreciate the sweet, tropical flavors, making it a fantastic way to get essential nutrients into your diet without feeling like you’re sacrificing taste.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this breakfast farro is straightforward, and many items might already be in your pantry. The beauty of this recipe lies in its simplicity and the readily available nature of its components. You won’t need any specialized equipment, just a saucepan and a few measuring tools.

INGREDIENTS:

1 cup pearled farro
2 cups water
1 cup full-fat canned coconut milk
1/4 cup unsweetened shredded coconut
2 tablespoons chia seeds
1 tablespoon maple syrup or honey (adjust to taste)
1 ripe mango, peeled and diced
Pinch of salt
Optional toppings: extra shredded coconut, fresh mango slices, a drizzle of honey or maple syrup

For simple substitutions, if you don’t have pearled farro, you can use semi-pearled or whole farro, though cooking times may vary slightly. For the coconut milk, full-fat canned coconut milk provides the best creaminess, but light coconut milk can be used for a lower-calorie option, though the texture will be less rich. If you prefer, agave nectar can be used instead of maple syrup or honey. Any variety of ripe mango will work beautifully, so choose what looks best at your local grocery store.

Time Needed From Start To Finish

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes

The cooking time for the farro is the most significant part, but it’s mostly hands-off, allowing you to get other things done while it simmers. The rest of the steps involve simple mixing and dicing.

How To Make It Step By Step With Visual Cues

Creating this delicious breakfast farro is a simple process. Follow these steps for a perfect bowl every time.

Rinse the Farro: Begin by rinsing the pearled farro under cold running water in a fine-mesh sieve. This helps remove any excess starch and ensures a cleaner, less sticky texture.
Cook the Farro: In a medium saucepan, combine the rinsed farro, 2 cups of water, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the farro is tender and most of the water has been absorbed. The grains should still have a pleasant chewiness.
Add Coconut Milk and Sweetener: Once the farro is cooked, stir in the full-fat canned coconut milk, unsweetened shredded coconut, and maple syrup (or honey). Continue to cook uncovered over low heat for another 5 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
Stir in Chia Seeds: Remove the saucepan from the heat and stir in the chia seeds. The chia seeds will help to further thicken the mixture as it cools and add extra fiber and omega-3s.
Fold in Mango: Gently fold in the diced ripe mango. Reserve a few pieces for garnish if desired.
Rest and Serve: Cover the saucepan again and let the farro sit for 5-10 minutes to allow the chia seeds to fully hydrate and the flavors to deepen. Serve warm, or transfer to an airtight container and refrigerate for a chilled breakfast later.
Garnish and Enjoy: Before serving, top with extra shredded coconut, fresh mango slices, or a drizzle of your preferred sweetener for an extra touch of sweetness and texture.

Easy Variations And Serving Ideas That Fit Real Life

This Protein Mango Coconut Breakfast Farro is wonderfully versatile and can be adapted to suit various tastes and occasions.

Fruit Swaps: While mango is fantastic, feel free to experiment with other fruits. Diced pineapple, berries (fresh or frozen), sliced bananas, or peaches would all be delicious additions.
Nutty Crunch: Add a sprinkle of chopped nuts like almonds, cashews, or pecans for extra crunch and healthy fats. Toasted coconut flakes can also enhance the coconut flavor and add texture.
Spice It Up: A pinch of cinnamon, cardamom, or a tiny dash of ginger can add a warm, aromatic twist to the breakfast farro.
Kid-Friendly Options: For younger eaters, you might want to dice the mango into smaller, bite-sized pieces. A little extra maple syrup can make it more appealing to sweet palates. You can also offer a variety of fruit toppings for them to choose from.
Make It a Parfait: Layer the breakfast farro with Greek yogurt or a dairy-free alternative in a glass for a beautiful and protein-packed parfait. This is great for an on-the-go breakfast or a light dessert.
Party or Buffet Serving: For a brunch gathering, serve the farro in a large bowl with a selection of toppings on the side, allowing guests to customize their own bowls. Think fresh fruit, nuts, seeds, and extra shredded coconut.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect results every time.

Undercooked Farro: If your farro is still too hard after the initial cooking time, it likely needs more liquid and more time. Add a splash more water or coconut milk and continue to simmer until tender. Different brands and types of farro can vary in cooking time.
Overcooked Farro: On the flip side, overcooked farro can become mushy. Keep an eye on it during the simmering process and taste a few grains to check for doneness. You want it tender with a slight chew.
Too Thin or Too Thick: If your farro seems too thin after adding the coconut milk and chia seeds, allow it to sit longer, as the chia seeds will continue to absorb liquid. If it’s too thick, especially after refrigeration, you can thin it out with a splash of milk (dairy or non-dairy) or water when reheating or serving.
Not Rinsing Farro: Skipping the rinse can lead to a slightly gummier texture due to excess starch. A quick rinse makes a noticeable difference.
Adding Mango Too Early: If you add the fresh mango while the farro is still very hot and cooking, it can become mushy. Stir it in at the end, after the farro is cooked and off the heat, to maintain its fresh texture and flavor.

How To Store It And Make It Ahead Without Ruining Texture

This Protein Mango Coconut Breakfast Farro is excellent for meal prepping, making your mornings even easier.

Storing Leftovers: Once cooled completely, transfer the breakfast farro to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The chia seeds will continue to absorb liquid, so the mixture will thicken over time.
Making Ahead: Prepare the entire recipe as directed. Let it cool completely before storing it in individual serving containers in the refrigerator. This makes for a grab-and-go breakfast during the week.
Reheating: You can enjoy this breakfast farro cold straight from the refrigerator, which is especially refreshing in warmer weather. If you prefer it warm, gently reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or in a small saucepan over low heat until warmed through. If it’s too thick, add a splash of milk or water to reach your desired consistency.
Freezing: While technically possible, freezing is not recommended as the texture of the farro and mango can become less appealing after thawing. It’s best enjoyed fresh or refrigerated.

Questions People Always Ask Before Making This Recipe

Here are some common inquiries about making this delicious breakfast farro.

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.