Description
This gluten-free, vegan Raspberry Pistachio Sorghum Breakfast Bowl is a healthy, delicious, balanced breakfast bowl to keep you powered up and satisfied. Meal prep it to make four servings you can go to all week long.
Ingredients
- 1 cup sorghum, uncooked
- 3 cups water
- 1 1/4 cups plant-based milk, plain, unsweetened
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup (optional)
- 2 cups raspberries, fresh or frozen
- 1/2 cup chopped pistachios
- 2 tablespoons chia seeds
Instructions
- Place 1 cup uncooked sorghum and 3 cups water in a medium pot, cover, and bring to a boil. Reduce heat to medium and simmer for 45-50 minutes, until tender but not mushy. Drain any excess moisture and fluff with a fork.
- Add plant-based milk, cinnamon, and cardamom and heat over medium heat. Simmer until bubbly, about 5 minutes.
- Remove from heat and add vanilla and maple syrup (if desired). Stir to combine.
- Dish up sorghum in four bowls, and top each bowl with 1/2 cup raspberries, 2 tablespoons pistachios, 1 tablespoon chia seeds. May add additional plant-based milk, if desired. Serve immediately.
Notes
Slow Cooker Directions: Place 1 cup uncooked sorghum, 3 cups water, 1 cup plant-based milk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into the container of the slow cooker. Stir contents well and cover with lid. Cook over high for 4 hours or low for 8 hours. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds.
Instant Pot Directions: Place 1 cup uncooked sorghum, 3 cups water, 1 cup plant-based milk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into the container of the Instant Pot. Stir contents well and cover with lid. Push the porridge setting and cook. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 10 g
- Sodium: 129 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 11 g
I thought this was delicious! I made this for my breakfast meal prep this week and the first day was very successful! I topped mine with a few raspberries, a couple tablespoons of chopped pistachios, and additional almond milk, and enjoyed it cold! The sorghum does still continue to absorb the milk, and I had added chia seeds to it as well while it cooked for the second time. Since those are so absorbent I ended up adding quite a bit more milk to suit my tastes. My bag of grains did not have cooking instructions however, so I had to wing it but it turned out well. This will definitely stay on my rotation, with adding different fruits and nuts according to seasons and tastes. Please keep recipes using this grain coming as I have a huge bag now! 🙂
Hi, I have difficulty cooking this grain. I use only stove oven. Do you know how to cook this grain?
I’m sorry you had difficulty cooking it. The basic way to cook sorghum is to combine it with the liquid (as recommended in the recipe) in a pot, bring it to a boil, and reduce it to a simmer and cook it until it is tender—about 45-55 minutes, until it is done. Cooked sorghum is nutty and chewy, but it shouldn’t be tough.
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