
Sorghum Berry Breakfast Bowl
https://www.sorghumcheckoff.com/recipes/sorghum-berry-breakfast-bowl/

Sorghum Form
Pearled Grain, Whole Grain
To Make Overnight in Slow Cooker:
Place 1 cup uncooked sorghum, 3 cups water, 1 cup unsweetened soymilk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into a slow cooker container. Stir contents well and cover with lid. Turn setting to low for 8 hours. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds. Makes 4 servings
Recipe developed by:
Sharon Palmer, RDN, The Plant-Powered Dietitian
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Ingredients
- 3 cups cooked whole grain sorghum (according to package directions)
- 1 1/4 cups unsweetened soy milk
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 2 cups raspberries
- 1/2 cup chopped pistachios
- 2 tablespoons chia seeds
Instructions
- Place cooked sorghum, soy milk, cinnamon and cardamom in a medium sauce pot over medium-high heat.
- Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring often, until liquid is reduced. Remove from heat and stir in vanilla extract and maple syrup.
- Divide sorghum among 4 bowls and top with berries, chopped pistachios, chia seeds and additional soy milk and maple syrup, if desired.
Nutrition Facts
- Calories per serving
- 335
- Fat per serving
- 11g
- Saturated fat per serving
- 1g
- Unsaturated fat per serving
- 2g
- Sodium per serving
- 129mg
- Carbohydrates per serving
- 55g
- Fiber per serving
- 8g
- Sugar per serving
- 10g
- Protein per serving
- 11g