The nice thing about this recipe is its versatility: you can use any fruits and nuts you like or have on hand, really. I also prefer my morning cereals without much sweetness, so feel free to add a bit more honey if you prefer. As breakfasts go, this cereal is on the richer side as the farro is actually cooked in coconut milk. If you’d prefer a lighter version, you can  use all water–you’ll still have some of the coconut flavor from the toasted flakes on top.

Soak cherries in warm water for five minutes to soften them. Drain and discard water.

Bring the water, coconut milk and salt to a simmer and whisk in the farro. Return to a simmer. Reduce heat to low. Simmer  for 35 to 40 minutes, or until farro has absorbed most of the moisture.

While hot cereal is cooking, preheat oven to 325 F. Toast almond slices and coconut chips for 5 minutes or until fragrant and golden.

Once the farro is cooked, add honey. Portion into two small bowls and top with toasted coconut, almonds and dried cherries.  If you’d like top with a drizzle of honey.  Serve immediately.