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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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
- 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
- Cholesterol Content 0 mg
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g