clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Sorghum Berry Breakfast Bowl (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(2 votes, average: 5.00 out of 5)

  • 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