Here’s a healthy breakfast option for you to try, a creamy and tasty bowl of sorghum porridge. Made from whole grains yet gluten-free this porridge will keep you feeling full all morning long.
As an ancient grain, sorghum is super nutritious and won’t break the bank, so checkout this easy and tasty recipe to whip up.
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Sorghum can be cooked up into a porridge that rivals other gluten-free grains in terms of protein density and nourishment.
I love finding new breakfast ideas that hit the right balance between healthy and delicious. If you’re on the hunt for breakfast porridge recipes, checkout my Millet Porridge, Barley Porridge or Peanut Porridge recipes.
What is sorghum
Whole sorghum is an indigenous grain to West Africa. It's is a cereal grain similar to millet or barley but it’s gluten-free. Sorghum is nutrient-rich and high in fiber, protein, B vitamins and micronutrients.
Classified as an ancient grain, this important crop is grown specifically for its edible seeds, which can be ground up to make porridge, bread and beer!
Types of sorghum
- Whole Grain Sorghum: the entire grain kernel is left intact after harvesting. It includes the bran, germ and endosperm which are all high in fiber and nutrients.
- Pearled Sorghum (Hulled Sorghum): has been processed and stripped of its bran and some of its germ. It's softer and therefore easier to cook but has lost some of its nutritional value.
How to cook sorghum
If cooking whole grains, they can be cooked on the stovetop, usually by combining 1 cup/part sorghum to 2 parts/cups water or milk, brought to the boil and then simmered for about an hour or until the grains are tender. Since we're making porridge, we're using 3 parts water or milk to create a creamy texture.
Always make sure to read the package instructions for the specific brand you're using.
Soaking the grains in cold water overnight or for a few hours can shorten the cook-time. Blending the grain up is another great way to shorten their cooking time.
Sorghum cereal grains can also be cooked up in an Instant Pot, slow or pressure cooker.
Sorghum porridge benefits
- Nutrients: loaded with B vitamins and fiber has as much protein as quinoa.
- Gluten-free: this versatile ingredient is a naturally gluten-free grain- could be a great option for people with celiac disease.
- Budget-friendly: sorghum is affordable and readily available which is great for any healthy home cooks looking to tighten up their spending.
- Easy to cook: whipping up this porridge doesn’t take a lot of skill, anyone can whip up a batch of this creamy porridge.
Ingredients & substitution notes
- Sorghum: sorghum is the key ingredient to this porridge. I used hulled sorghum but feel free to use whole grain sorghum instead. Checkout my Barley or Millet Porridge recipes if you’d prefer to try another grain.
- Milk of choice: you can use any type of milk with this porridge, including dairy milk but if you want to keep it purely plant-based, try coconut milk, soy milk, oat milk or almond milk.
- Maple Syrup: this is my go-to sweetener for this product but you can absolutely make it with honey, regular sugar or another sweetener of your choice.
- Yogurt: optional in this recipe but it adds to the creaminess so I wouldn’t skip it.
See recipe card for quantities.
Step-by-step instructions
STEP 1: Add the sorghum to the jug of a blender.
STEP 2: Pulse until the grains resemble course sorghum flour.
STEP 3: Add the sorghum, along with all the other ingredients to a small saucepan. Cook the porridge for about 25 minutes – ensure you stir every couple of minutes to avoid sticking or burning the base.
STEP 4: Once creamy and cooked, remove the pan from the stove and allow it to sit for around 5 minutes to further thicken the sauce. Check the seasoning and consistency and adjust with a little extra water if needs be.
Katie's tips
- Cook low and slow: to avoid burning the base of the porridge, cook on a low, not medium heat.
- Stir constantly: this is key to preventing burning and getting a nice even texture to your porridge.
- Batch-cooking: this is a great batch cook recipe and, as it takes a little while to cook up, why not make a big batch, store it and draw from it for a few mornings.
- Adjust sweetness: everyone’s sweet tooth is different so taste as you go and add more or less sweetener until it’s just right.
- Add in extra water if the porridge seems too thick. A splash of extra milk will work great, too.
Variations
- Vegan: choose a vegan milk (rice, oat, almond etc) and sweetener like maple syrup or agave nectar so that your porridge is totally vegan.
- Sugar-free: omit the maple syrup if you’d like a sugar-free version.
- Nutty: To add crunch and nutty flavor, top the porridge with nuts such as almonds, pecans, or walnuts. You can also add nut butter such as peanut butter or Homemade Almond Butter to the porridge.
- Savory: leave out the sugar and add fresh herbs, cheese or veggies to your porridge. You can add a touch of veggie stock to your cooking liquid for a more savory taste.
Optional add-ins
- Yogurt with a drizzle of extra maple syrup
- Vanilla extract for a more dessert-like taste
- Cocoa powder for a chocolatey version
- Protein powder to boost this already protein-rich porridge
- Spices: add warming spices such as cinnamon, ginger or cardamon to the porridge for a comforting bowl of goodness.
Topping ideas
- Granola: Sprinkle a spoonful of my Applesauce Granola onto the your hot cereal.
- Caramel Sauce: This Homemade Caramel Sauce will turn your morning breakfast a super delicious dish – pudding, snacktime – you’ll want to eat it all day!
- Fresh Fruits: I love to make my porridge bowls pretty by adding sliced and diced favorite fruits on top like mango, banana, berries or kiwi fruit.
- Nut Butter: add a dollop of peanut butter or try my Roasted Almond Butter as a topping.
- More Sweetener: top with a little extra if you have a major sweet tooth
Storage & meal prep
- To store: If you have leftover sorghum porridge, you can store it in an airtight container in the refrigerator for up to 3-4 days.
- To reheat: When reheating, add a splash of milk or water to loosen the porridge and heat it in the microwave or on the stovetop.
- To freeze: Sorghum porridge can also be frozen for longer storage. Let the porridge cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. When ready to eat, thaw the porridge in the refrigerator overnight and reheat as needed.
- Meal prep: If you want to have sorghum porridge for breakfast during the week, you can make a batch ahead of time and store it in individual portions in the refrigerator or freezer. This will make it easy to grab and go in the morning.
Store toppings separately to prevent the porridge from getting soggy.
FAQ
Yes, sorghum is a gluten-free grain, so sorghum porridge is naturally gluten-free.
Yes, you can make sorghum porridge ahead of time and store it in the refrigerator or freezer for later. Follow the storage suggestions mentioned above.
Yes, you can use a slow cooker or Instant Pot to make sorghum porridge. Follow the manufacturer's instructions for cooking grains, and adjust the cooking time as needed.
More breakfast recipes
Looking for other recipes like this? Try these:
📖 Recipe
Creamy Sorghum Porridge
Ingredients
- ⅓ cup sorghum *I used hulled sorghum, see notes
- 1 cup milk of choice
- ¾ cup water
- 2-3 tablespoon maple syrup
- 1 tablespoon yogurt (optional)
Instructions
- Add the sorghum to a blender and blend or pulse until the texture resembles very coarse flour.⅓ cup sorghum
- Add the blended sorghum grains together with all of the other ingredients to a small saucepan.1 cup milk of choice, ¾ cup water, 2-3 tablespoon maple syrup, 1 tablespoon yogurt (optional)
- Reduce the heat and let simmer on low covered with a lid for about 25 minutes. Stir every couple of minutes.
- Take the porridge off the heat and let sit for another 5 minutes to further thicken.
- Taste and adjust texture and sweetness. If some of the sourghum grains still feels hard and uncooked, add a splash of water or milk and continue to simmer until soft. For a sweeter porridge add more maple syrup.
- Add lots of delicious toppings and enjoy with a cup of Oat Milk Hot Chocolate.
Video
Notes
- Type of sorghum: I used hulled sorghum but feel free to use whole grain sorghum instead. It might need a little more water and cooking time though.
- Cook low and slow: to avoid burning the base of the porridge, cook on a low, not medium heat.
- Stir constantly: this is key to preventing burning and getting a nice even texture to your porridge.
- Adjust sweetness: everyone’s sweet tooth is different so taste as you go and add more or less sweetener until it’s just right.
- Add in extra water if the porridge seems too thick. A splash of extra milk will work great, too.
- Texture: cooking time may vary depending on if you're using whole grain or hulled sorghum. If the porridge seems too thick or not soft, add a splash of extra milk will work great, too and continue too cook.
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