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Breakfast

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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Servings
4
Prep Time
10 min
Cook Time
480 min
Duration
490 min

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
  • 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