Sorghum Porridge Recipe
Make a warm, gluten-free sorghum porridge that’s hearty, fiber-rich, and easy to customize with toppings — the perfect wholesome breakfast to start your day.
Ingredients
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1 cup whole sorghum—Heritage Blend, White Sorghum, High-Protein Sorghum—soaked overnight if possible, for quicker cooking
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3–4 cups water or milk (dairy or plant-based, adjust for desired thickness)
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Pinch of salt
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1–2 tbsp sweetener (honey, maple syrup, or brown sugar – optional)
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½ tsp cinnamon (optional)
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Toppings of choice: fresh fruit, nuts, seeds, dried fruit, or nut butter
Instructions
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Rinse the sorghum: Rinse thoroughly under cool water. If soaked overnight, drain before cooking.
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Cook the grains: In a pot, combine sorghum with 3 cups of water (or milk). Bring to a boil, then reduce heat and simmer, covered, for 45–60 minutes (or 30–40 minutes if soaked), stirring occasionally.
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Mash or blend (optional): For a creamier texture, lightly mash with a spoon or use an immersion blender once the grains are soft.
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Flavor it: Stir in salt, cinnamon, and sweetener to taste. Adjust thickness by adding more liquid if needed.
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Serve warm: Top with fruit, nuts, seeds, or a drizzle of honey and enjoy immediately.
Tip: Make a big batch ahead of time for quick weekday breakfasts — just warm individual portions with milk when ready to serve.
