Sorghum Berry Breakfast Bowl

This breakfast bowl packs a serious nutritional punch.

Sorghum Berry Breakfast Bowl
Courtesy Image

One-quarter cup of dry sorghum contains 158 calories, 5g of protein, and 3g of fiber. It’s also a good source of iron, providing 12% of the daily recommended amount.

This ancient grain cooks just like rice, and can be enjoyed as a savory dish, or used as a base for a sweetener for breakfast (like in this recipe).

Nutrition Information (per serving)

Calories: 335; total fat: 11g; saturated fat: 1g; protein: 11g; carbohydrates: 55g; sugar: 10g; fiber: 8g; cholesterol: 0mg; sodium: 129mg

Recipe and photo by Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.

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Prep time

10 min.

Cook time

10 min.

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

Place cooked sorghum, soymilk, cinnamon, and cardamom in a medium saucepot 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 soymilk and maple syrup, if desired.

If you are going to use a 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.