Whole Grain Breakfast Bowls with Almond Butter, Fresh Fruit and Toasted Seeds

Rinse 1 cup farro and 1 cup steel-cut oats under cold water until water runs clear.

In a medium saucepan, bring 5 cups water to a boil. Add 1/2 teaspoon salt and 1 cinnamon stick.

Add the rinsed farro to the boiling water, reduce heat to medium-low, and simmer for 15 minutes.

Add the steel-cut oats to the saucepan with the farro. Continue to simmer for an additional 15-20 minutes, stirring occasionally, until both grains are tender but still have some bite (al dente).

While the grains cook, heat a dry skillet over medium heat. Add 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, and 2 tablespoons flaxseeds to the skillet.

Toast the seeds, stirring frequently, for 4-5 minutes until fragrant and lightly golden. Be careful not to burn them. Remove from heat and set aside.

Slice 2 large bananas into 1/2-inch thick rounds.

Wash and hull 1 cup strawberries, then slice them.

Wash 1 cup blueberries and set aside with other prepared fruit.

In a small bowl, whisk together 1/2 cup almond butter, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth and well combined.

When grains are cooked, remove the cinnamon stick and drain any excess water if necessary.

Divide the cooked grain mixture among 4 serving bowls.

Drizzle each bowl with the almond butter mixture, reserving some for topping.

Arrange the sliced bananas, strawberries, and blueberries on top of each bowl.

Sprinkle the toasted seed mixture over each bowl.

Finish each bowl with a final drizzle of 2 tablespoons honey divided among the bowls and any remaining almond butter mixture.