One of my favorite things to do for breakfast is take whole grains leftover from dinner and turn it into a sweet breakfast! I had leftover cooked farro and purple potato to which I added fresh fruit, soy yogurt, flax/sunflower seeds, and blackstrap molasses! So simple and sooo tasty. This made for a nice hearty breakfast, and super satisfying! I love the nutty taste and texture of farro and the bright pop of color in the purple sweet potato and strawberries!
-Farro cooked, about 1/2 cup
-1/3 large steamed purple potato
-About 2/3 cup Nancy’s unsweetened plain soy yogurt (my fav)
-Blackstrap molasses, 1/2 tsp