Scale
Ingredients
- 1/2 cup cooked farro (125 g)
- 1/2 cup pumpkin puree (125 g)
- 1/2 cup lightly packed, finely grated carrot (40 g)
- 1 scoop vegan vanilla protein powder (30 g)
- 3/4 cup almond milk or other plant-based milk of choice
- 1 tsp cinnamon
- generous pinch of sea salt
Instructions
- Add all ingredients to a small pot and heat it up stovetop, stirring frequently until heated through.
- Scoop into a bowl and enjoy.
Notes
Instructions on making farro in an Instant Pot can be found here.
Keywords: porridge, whole grain, quick, easy, plant-based