Sorghum Berry Breakfast Bowl

This gluten-free breakfast bowl is perfectly sweet, yet still low in calories.

Sorghum Berry Breakfast Bowl
 Courtesy Image

Sorghum is a gluten-free ancient grain. Just a quarter cup provides 158 calories, 5g of protein, 35g of carbohydrates, and 3g of fiber. It also provides 12% of your daily recommended amount of iron. Prepare four sorghum bowls in advance without the toppers and place in the fridge. You can enjoy them warm or cold, then top with the fruit and nuts just before eating. 

Nutrition (per serving)

Calories: 335; protein: 11g; fat: 11g; carbs: 55g; sugar: 10g

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian and author of Plant-Powered for Life.

Prep time

10 min.

Cook time

10 min.

  • 3 cups cooked sorghum (according to package directions)
  • 1¼ cups unsweetened soy milk
  • ½ tsp cinnamon
  • ¼ tsp ground cardamom
  • 1 tsp pure vanilla extract
  • 2 Tbsp maple syrup (optional)
  • 2 cups raspberries
  • ½ cup chopped pistachios
  • 2 Tbsp chia seeds

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 four bowls and top with berries, chopped pistachios, chia seeds, and additional soy milk and maple syrup, if desired.