Vanilla Maple Sorghum Breakfast Bowl (Printable Version)
A warm, comforting bowl of creamy sorghum infused with vanilla and sweet maple syrup.
# What You'll Need:
→ Grains
01 - 1 cup whole grain sorghum
02 - 3 cups water
03 - 1/4 teaspoon salt
→ Dairy & Liquids
04 - 1 1/2 cups milk (dairy or plant-based)
05 - 1 teaspoon pure vanilla extract
06 - 2 tablespoons pure maple syrup (plus extra for drizzling)
→ Toppings (optional, choose as desired)
07 - 1/2 cup fresh berries (blueberries, strawberries, etc.)
08 - 1/4 cup chopped toasted nuts (pecans, walnuts, almonds)
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds
11 - Additional maple syrup, to taste
# How To Make:
01 - Rinse the sorghum thoroughly under cold water.
02 - In a medium saucepan, combine sorghum, water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the sorghum is tender and most of the water has been absorbed.
03 - Stir in the milk, vanilla extract, and maple syrup. Cook uncovered over low heat, stirring occasionally, for an additional 5-7 minutes until creamy and warmed through.
04 - Taste and adjust sweetness with extra maple syrup if desired.
05 - Spoon the porridge into bowls. Top with berries, toasted nuts, coconut flakes, chia seeds, and a drizzle of maple syrup as desired. Serve warm.
# Expert Advice:
01 -
- The texture is incredibly unique, satisfyingly chewy yet creamy in the bowl.
- It uses simple pantry staples but feels fancy enough for a brunch gathering.
02 -
- Sorghum holds its shape even after long cooking, so it will be chewy rather than mushy like oatmeal.
- It absorbs liquid quickly as it sits, so you will likely need to stir in extra milk when reheating leftovers.
03 -
- Toast your nuts before adding them to the bowl for an enhanced crunch and aroma.
- Warm the maple syrup slightly before drizzling for that professional diner finish.