Scale
Ingredients
- 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
Instructions
- 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.
Notes
*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
- 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