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Slow Cooker Pumpkin Pie Breakfast Sorghum by

Source: Clean Eating


1 cup sorghum, rinsed
1 cup unsweetened almond milk
3/4 cup pumpkin puree
2 tbsp pure maple syrup
1 tbsp pumpkin pie spice
1 tsp pure vanilla extract


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

NOTE: This dish can be refrigerated in a covered container and individual servings can be scooped out and reheated. To reheat, transfer to a small saucepan, add a splash of almond milk or water and cook over medium heat until heated through.

Servings: 4

Nutrition Information (per serving):
Calories 221
Fat 3 g
Sodium 52 mg
Carbohydrates 47
Fiber 5 g
Sugars 10 g
Protein 6.5 g

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