Sorghum Breakfast Bowl

Sorghum is one more healthful, hearty ancient grain that’s making a big comeback, like what happened with quinoa, farro, and einkorn. Because of sorghum's small size, mild flavor, and interesting texture, it’s a perfect grain for a warm cereal. This sorghum breakfast bowl is sure to please.

Despite its incredibly good-for-you nutrition profile, sorghum is a bit on the bland side, so boosting it with tasty ingredients is a must! In this breakfast bowl, we cooked it up the already cooked grain in some vanilla almond milk, and topped it with fruit, granola, and coconut yogurt. In all, a fantastic way to start the day!

Make sure to cook the sorghum ahead of time; despite its diminutive size, it takes a good 40 to 50 minutes to cook. Cook extra so you have some to use as a dinner grain as well.

Serves: 1 (recipe multiplies easily for more servings)

• 1 cup cooked sorghum (see cooking note)
• ½ cup almond milk
• 1 tablespoon maple syrup or agave nectar, or to taste
• ½ medium apple, cored and diced
• ½ small banana, sliced
• ¼ cup granola, any variety
• Coconut yogurt, as desired
• Cinnamon

Combine the cooked sorghum with the almond milk and syrup in a small saucepan. Heat gently until nice and warm.

Transfer to a shallow bowl and arrange the apple, banana, and yogurt on the surface. Sprinkle with cinnamon and enjoy.

Cooking notes:

• To cook simply combine rinsed sorghum in a saucepan in a 1-to-3 ratio with water, for example, 1 cup sorghum to 3 cups water. Bring to a slow boil, then lower the heat and simmer until the water is absorbed, 40 to 50 minutes. If the grain isn’t cooked to your liking, add another ½ cup water and continue to simmer until absorbed.
• You can also cook sorghum more quickly in a pressure cooker.

Photos: Evan Atlas

• Here are other hot cereals for breakfast.