Recipe
Sorghum Berry Breakfast Porridge
https://www.sorghumcheckoff.com/recipes/sorghum-berry-breakfast-porridge/
Prep Time
5 Minutes
Make Time
8 Hours
Yield
3
Sorghum Form
Whole Grain
This recipe can be doubled and prepared in a 4-6 quart slow cooker.
Recipe developed by:
Triad to Wellness
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Ingredients
- 1 teaspoon coconut oil
- 1/2 cup whole grain sorghum
- 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.
Nutrition Facts
- Calories per serving
- 290
- Fat per serving
- 10g
- Saturated fat per serving
- 1g
- Sodium per serving
- 124mg
- Carbohydrates per serving
- 40g
- Fiber per serving
- 10g
- Sugar per serving
- 9g
- Protein per serving
- 8g