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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

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

  1. 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.
  2. Cover and cook on low for 8 hours (or high for 4 hours)
  3. Once cooked, stir in chia seeds and allow liquid to absorb for 5-10 minutes.
  4. Evenly pour porridge into 3 serving dishes and top with almond.

Tags

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

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