Raspberry Pistachio Sorghum Breakfast Bowl

This delicious, healthy Raspberry Pistachio Sorghum Breakfast Bowl is filled with the whole grain goodness of cooked sorghum, a gluten-free grain that is super nutritious, delicious, and packed with nutrition. All you have to do is cook up a yummy porridge of sorghum with spices, then top your bowl with raspberries, pistachios, and chia seeds. To make it easier, cook up the sorghum the day before and reheat it in minutes to make this fiber-filled, delicious whole grain breakfast on the go. You can also pull out your slow cooker to make an overnight breakfast porridge, or use an Instant Pot to cook up this recipe in minutes. Make a whole batch as your meal prep, so you can warm up bowls each day of the week, or store them in mason jars to tote along to work or the gym. A balanced meal of protein, slow-digesting carbs, antioxidant compounds, and healthy fats will await you!

Raspberry Pistachio Sorghum Breakfast Bowl

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(27 votes, average: 4.19 out of 5)
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4.2 from 27 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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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.

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Ingredients

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• 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 

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Instructions

1. 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.
2. Add plant-based milk, cinnamon, and cardamom and heat over medium heat. Simmer until bubbly, about 5 minutes.
3. Remove from heat and add vanilla and maple syrup (if desired). Stir to combine.
4. 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 love to make this recipe in my Instant Pot. Grab my discount code to get your own.

For other plant-based breakfast ideas, check out some of my favorites:

Magic Banana Nut Pancakes
Scrambled Turmeric Tofu with Mushrooms and Greens
Berry Quinoa Power Bowl
Mushroom Spinach Tofu Pie
Easy Soy Yogurt Berry Parfait

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