2 cups unsweetened almond milk or your milk of choice
1 teaspoon vanilla extract
½-1 teaspoon cinnamon
1/4-1/2 teaspoon ginger
1 tablespoon sorghum syrup
Strawberries can be used
2 tablespoons chia seeds
¼ cup sliced almonds
Instructions
In a small 1.5 quart slow cooker evenly lightly grease the slow cooker insert with coconut oil. Add whole grain sorghum, almond milk, vanilla extract, cinnamon, ginger, sorghum syrup and strawberries to the slow cooker. Combine all ingredients well.
Cover and cook on low for 8 hours (or high for 4 hours)
Once cooked, stir in chia seeds and allow liquid to absorb for 5-10 minutes.
Evenly pour porridge into 3 serving dishes and top with almond.
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