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Sorghum Berry Breakfast Bowl (Vegan, Gluten-Free)

Sharon Palmer

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. 

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Sorghum Berry Breakfast Bowl (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x



  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


  • 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

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