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

Sorghum Berry Breakfast Bowl (Vegan, Gluten-Free)
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  • 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 


  1. Place cooked sorghum, soy milk, cinnamon and cardamom in a medium sauce pot over medium-high heat.
  2. 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.
  3. 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 

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