Trina’s Kitchen: Overnight Farro
Ingredients
3 cups water
1 cup unsweetened almond milk
¼ cup chopped pitted dates
2 tablespoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup pearled farro
½ cup old-fashioned rolled oats
½ cup smooth natural peanut butter
3 cups blackberries, divided
1 medium nectarine, chopped
Combine 3 cups water, 1 cup almond milk, ¼ cup dates, 2 tablespoons vanilla, ½ teaspoon cinnamon and ¼ teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Stir in ¾ cup farro and ½ cup oats. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Remove from heat and stir in ½ cup peanut butter until smooth.
Spoon about ½ cup farro mixture into each of 4 (12-ounce) jars. Let cool at room temperature for 10 to 15 minutes. Meanwhile, mash 2½ cups blackberries in a medium bowl until glossy.
Top each jar with about ⅓ cup mashed blackberries, followed by the remaining farro mixture (about ½ cup per jar) and ¼ cup nectarine. Divide the remaining ½ cup blackberries among the jars. Serve or refrigerate for up to 4 days.
