Warm Coconut-Peach Breakfast Freekeh

Disclosure: this post was sponsored by Freekeh Foods through their partnership with Fit Approach.  I was given 2 packages of Freekeh for review purposes here on the blog.  All opinions (as always!) are my own.  Now let's go make a yummy breakfast!

Warm breakfasts are so comforting as we move into the cooler months of Autumn and Winter.  Oatmeal is a long-time staple, and I've seen quinoa be used as well.  That lead me to think about what other grains could be used for warm nutritious breakfasts... insert Freekeh.  I have tried Freekeh once before when my parents and I passed by it in the store and wondered what the heck it was from its funny name.  You might be wondering the same thing!  Keep reading... 

Freekeh is technically a process meaning "to rub" in Arabic.  Over 2,000 years ago when a small Middle Eastern village was attacked, their wheat crop was burned, leaving them with next to nothing.  Instead of throwing away their burned crop, they uncovered the unscathed green wheat that we know today as Freekeh.  

Freekeh can be used in so many ways, most often as a side dish like quinoa or brown rice, or to add substance to dishes like stews, stuffed peppers, or veggie bowls.  I was inspired to change it up a bit from the savory lunch and dinner preparations and use Freekeh for breakfast!  This recipe (adapted from Freekeh Foods' recipe here) uses creamy coconut milk to enhance the nutty flavor of cooked Freekeh.  Ripe, juicy peaches add a nice sweetness and fruity flavor to make it a nutritious breakfast dish that also smells amazing.  Is your mouth watering yet? :)  Keep reading for the full recipe, and learn how to enter the giveaway for your chance to win a package of Freekeh for yourself!

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Warm Coconut-Peach Breakfast Freekeh

Ingredients:

• 1 8-oz package Freekeh, Original flavor
• 2 1/2 cups unsweetened coconut milk
• 2 tsp vanilla
• 1 tsp cinnamon
• 2 tbsp butter or substitute (I used Olivio Coconut Spread to add a bit more coconut flavor)
• 1-2 peaches, sliced
• Optional: unsweetened dried coconut flakes for garnish

Instructions:

• Pour Freekeh and coconut milk into medium saucepan, stir, and bring to a boil
• Stir in vanilla, cinnamon, and butter
• Cover, reduce heat to low, and simmer for 20 minutes
• Serve warm topped with sliced peaches and coconut flakes
• Store left overs in air-tight container in fridge and simply reheat for 1 minute in microwave before serving

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And here's the fun part... you can enter to win a package of the flavor of your choice!  The giveaway will go until Sunday 9/13 - enter below!

a Rafflecopter giveaway

Readers: chat with me!  Have you ever heard of/tried Freekeh?  Have you thought about using it for a breakfast dish?  What's your go-to breakfast when you have time to prepare one?