We are an oatmeal-for-breakfast family, but lately I wanted to try some other grains for a substantial start to my day. When I prepared this bowl for my husband, he asked me if he could have it for dessert that night — it’s that good!

Farro is an ancient strain of wheat that looks like plump barley kernels. You can find farro in health food stores, online and now in many supermarkets. I like Bob’s Red Mill organic. Make sure to select whole grain farro; pearlized farro has the hull removed and cooks in half the time. Some are quick-cooking while this untreated whole wheat farro takes longer to cook. It’s best to check the package for specific cooking instructions.

This comforting concoction will please all generations. It takes only a few minutes to prepare if you have the farro precooked. It’s a yummy alternative to oatmeal. Try this for your family or guests visiting for the holidays. You can use any milk you like here — I like almond milk for this recipe.

Flaming orange Fuyu persimmons are peeled and diced, and added to the dish along with diced sweet dates and garnet red dried cranberries for a delicious, hearty medley of compatible flavors.

You can make this up the night before and when ready to serve the next day add a bit of whatever milk you like to the mixture and microwave for a minute or two, so it is warm. If you like it sweeter, drizzle some maple syrup on top. You could also change up the fruit, if you like, with sauteed apple or pear or fresh figs instead of the persimmons and dates.

Farro and Winter Fruit Breakfast Bowl

Serves 4

1 1/4 cups cooked farro

1 cup oat or almond milk

1 teaspoon pumpkin pie seasoning or cinnamon

2 tablespoons maple syrup

1 Fuyu persimmon, peeled, diced into 1/2-inch pieces

3 pitted Medjool dates, cut into 1/2-inch pieces

1/4 cup dried cranberries

1/2 cup granola or other crunchy cereal

2 tablespoons fresh pomegranate seeds

1. Combine cooked farro, 3/4 cup milk, 1 teaspoon pumpkin pie seasoning and 2 tablespoons maple syrup together in a medium saucepan. Cook on medium heat for about 4 to 5 minutes, stirring occasionally or until the farro is creamy.

2. Add the fruit and cook another 2 minutes. Add the granola or cereal and cook another minute or until all combined. Add the remaining 1/4 cup milk to the blend, cook another minute and mix to combine. Make sure it is hot.

3. Spoon out into four small cereal bowls, garnish with pomegranate seeds and serve. Arrange a pitcher of milk and maple syrup by the cereal so those can flavor it as they wish.

Note: If you’re making ahead, the pomegranate seeds should be sprinkled on the hot cereal just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.