Slow-Cooker Pumpkin Pie Breakfast Sorghum

Sorghum, a gluten-free chewy whole grain, has high levels of antioxidants that may inhibit the development of type 2 diabetes.
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Slow Cooker Pumpkin Pie Breakfast Sorghum Recipe

Slow Cooker Pumpkin Pie Breakfast Sorghum Recipe

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup sorghum, rinsed (TRY: Bob’s Red Mill Gluten-Free Whole-Grain Sorghum)
  • 1 cup unsweetened almond milk
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 2 tbsp pure maple syrup
  • 1 tbsp pumpkin pie spice (TRY: Simply Organic Pumpkin Pie Spice)
  • 1 tsp pure vanilla extract

Preparation

  1. In a 3- to 4-quart slow cooker, combine all ingredients and 2 cups water. Stir well. Cover and cook on low for 8 hours, until sorghum is tender and liquid is absorbed.

Nutrition Information

  • Serving Size: 1 heaping cup
  • Calories: 221
  • Carbohydrate Content: 47 g
  • Fat Content: 3 g
  • Fiber Content: 5 g
  • Protein Content: 6.5 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 52 mg
  • Sugar Content: 10 g