This Creamy Farro Bowl with Greek Yogurt recipe yields creamy, nutty farro atop honey vanilla bean greek yogurt with a variety of customizable toppings. I topped mine with more honey, crunchy pistachios, dried cranberries and fresh fruit. Grain bowls are a great weekday breakfast meal prep, and this sweet Spring farro bowl packs flavor and protein.
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This recipe is inspired by my favorite bakery and cafe in San Antonio, Bakery Lorraine. Ten or so years ago, they had a sweet farro bowl on their menu. It was the first time I tried farro, and I loved the chewy, nutty grains suspended in a creamy sauce. I wanted to recreate the decadent dish, but incorporate more protein so it's suitable for everyday breakfast. I partnered with Undeniably Dairy on Instagram in developing this new iteration, so it's packed with lots of dairy! There's milk, cream and butter with the hearty farro, and it sits atop a cloud of greek yogurt for extra protein.
I am a sweet breakfast person. I love pancakes, waffles and breakfast pastries, but they don't always have enough protein. So, Greek yogurt is my go-to for upping the nutrition factor. It's also great in desserts, like my Greek yogurt lemon pie or coconut snack cake. It adds a tart relief to sweetness in desserts and makes a great swap for recipes with sour cream in a pinch.
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Why you'll love this recipe
- Farro bowls are ultra customizable. You can top them with anything you have on hand! Any nuts, fruits or fresh herbs would be great on top.
- This recipe makes multiple servings, so you have enough to share, or for your breakfast for the week.
- With a nutty flavor and chewy texture, farro might just become your new favorite grain!
Ingredients
- Farro is the base of the recipe. I found it at Trader Joes, but you can also find it at Whole Foods, or buy it online.
- Milk, butter (not pictured) and heavy cream add richness to the farro.
- Granulated sugar sweetens the farro. You can swap for any other sweetener you like.
- Kosher salt and vanilla extract (not pictured) balance the overall flavor.
- I add dried unsweetened cranberries, but use any dried or fresh fruit you like.
- Greek yogurt is the foundation for the bowl.
- Honey sweetens the greek yogurt, but you can use sweetened greek yogurt or any other sweetener.
- I garnished the bowl with pistachios, but any nut would be great on top for some crunch.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this creamy farro bowl with Greek yogurt to your liking:
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- Other nuts — swap pistachio for any other nut. Almonds, pecans, cashews or walnuts would be great. I recommend roasting the nuts for better flavor and crunch. To do this, pour the nuts in a single layer on a baking sheet and bake for 10-12 minutes at 350°F, stirring halfway through.
- Lemon — add lemon juice and/or lemon zest to the farro or yogurt to incorporate lemon flavor.
- Fruit — I like a mixture of dried fruit for chewy interest and a fresh fruit for brightness. Dried apricot, raisins or mango would be really great here too.
- Dairy-free — swap the dairy in the recipe for dairy-free alternatives. Full-fat coconut milk would be a great substitute for the heavy cream.
- Lactose-free — swap the yogurt and milk for lactose-free.
- Seeds — for even more healthy fats, add seeds, like chia, sunflower or sesame.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make A farro Bowl with Greek Yogurt
Step 1: Fill a medium pot with water and bring it to a boil over medium-high heat. Add the farro and cook for 7 minutes, just shy of being fully cooked. You do not want to overcook it at this stage, because you will cook it more in the next steps. Drain the water and return the farro to the pot.
Step 2: To the farro in the pot, add the milk, cream and granulated sugar. Cook over medium heat for 5-10 minutes, or until tender to your liking. It should still have some chew, and it will thicken more as it cools so do not overcook it.
Step 3: Remove from the heat and add the butter, vanilla and salt. Stir until the butter has melted in. You can also add the dried cranberries at this point if you want to soften them. Set aside to cool while you prep the yogurt.
Step 4: In a large bowl, combine the yogurt, honey and vanilla bean seeds, if using. Stir until incorporated. Taste and adjust the sweetness to your liking. Chop the pistachios.
Step 5: To serve, place a large dollop of the sweetened greek yogurt in a small bowl. Add a dollop of the mostly-cooled cooked farro on top.
Step 6: Drizzle the whole thing with additional honey, if desired. Garnish with dried cranberries, pistachios and fresh fruit, if desired.
Top tips
- Leftover farro can be reheated (you may want to add a little more milk) or eaten cold atop the yogurt.
- If you want the dried fruit softened, add it to the pot when you add the milk, cream and sugar.
More recipes you'll love
Lastly, if you make this Creamy Farro Bowl with Greek Yogurt recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Creamy Farro Bowl with Greek Yogurt
Ingredients
Creamy farro
- 1 ½ cups farro (230g)
- 1 cup milk (244g)
- ½ cup heavy cream (118g)
- ¼ cup granulated sugar
- 1 teaspoon kosher salt half if using table salt
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ¼ cups dried cranberries
Other
- 16 oz plain Greek yogurt
- 2 tablespoon honey
- 1 vanilla bean seeds scraped (optional)
- ¼ cup pistachios
Instructions
Do ahead
- The creamy farro and the yogurt can be prepped ahead of time and stored in the refrigerator for up to 5 days. Can be reheated or served cold atop the greek yogurt.
Par cook the farro
- Fill a medium pot with water and bring it to a boil. Add the farro and cook for 7 minutes, just shy of being fully cooked. You do not want to overcook it at this stage, because you will cook it more in the next steps. Drain the water and return the farro to the pot.
Finish cooking
- To the farro in the pot, add the milk, cream and granulated sugar. Cook over medium heat for 5-10 minutes, or until tender to your liking. It should still have some chew, and it will thicken more as it cools so do not overcook it.
- Remove from the heat and add the butter, vanilla and salt. Stir until the butter has melted in. Set aside to cool while you prep the yogurt.
Prep the yogurt
- In a medium bowl, combine the yogurt, honey and vanilla bean seeds, if using. Stir until incorporated. Taste and adjust the sweetness to your liking.
- To serve, place a large dollop of the sweetened greek yogurt in a bowl. Add a dollop of the mostly-cooled cooked farro on top. Drizzle with additional honey, if desired. Garnish with dried cranberries, pistachios and fresh fruit, if desired.
Notes
Nutrition
Originally published 4/27/2026.
