Just cook up sorghum the day before and reheat it in minutes to make this fiber-filled, delicious whole grain cereal bowl. Or you can easily pull out your slow cooker and make overnight breakfast porridge, too.
Yields 4 servings
- 3 cups cooked 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 (optional)
- 2 cups raspberries
- 1/2 cup chopped pistachios
- 2 tablespoons chia seeds
- 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.
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
Nutrition Information per Serving: 335 calories, 11 g fat, 1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat, 0 mg cholesterol, 129 mg sodium, 339 mg potassium, 55 g carbohydrate, 8 g fiber, 10 g sugar, 11 g protein
Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian, www.sharonpalmer.com