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Caramel Almond Sorghum Porridge

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A delicious, healthy, whole grain breakfast porridge that’s gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame! sponsored @Silk

It’s breakfast time! (It should always be breakfast time…) I really have considered trashing it all and starting over as a sole breakfast blogger. Pancakes and quinoa flakes for days! But then I would miss sharing recipes like this and this.

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

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Don’t worry, I have no plans on actually following through on that dream, but still…I just love all foods too much to ever do that! Breakfast foods, however, they will always reign supreme! You know I’m always for sweet breakfasts, although I have made quick forays into some savory dishes.

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

When I wake-up, I just NEED sweetness and carbs. A typical week of breakfasts for me is: 2 days of cereal (big bowls!), 2 days of hot cereal (quinoa flakes/oatmeal/buckwheat cereal), 1 day will be whatever baked good I made that week, and then weekends are reserved solely for pancakes (once in awhile waffles). So this lovely little porridge I’m sharing with you today would fit in the “hot cereal” category!

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

This one is a little fancier and takes a wee bit longer than 90 seconds. O, but my friends, it’s worth it! We are talking whole grain sorghum cooked in Silk® Nutchello™ Almond Caramel Cashew milk! Then topped with a homemade vegan caramel sauce and some slivered almonds for the “pretty” garnish (and crunch)! This is the third and final Nutchello™ recipe I have to share (for now…) and this dairy-free almond + caramel + cashew flavor is the bomb!

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

It’s so perfectly sweet and decadent, making it the perfect dairy-free milk to cook my sorghum in! The sorghum just soaks up all that glorious flavor and becomes so creamy in the pot. Then by drizzling on my little make-shift vegan caramel and pouring some more of the Nutchello™ to the hot bowl of grains…breakfast ecstasy is achieved! It checks all my breakfast boxes: sweet, carbs, and uh…delicious! Plus, anything in a bowl wins, right?

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

Interested in my caramel? There shall be no dates in MY caramel sauces. (Never!) Instead, just a mix of 2 things: almond butter (you could use cashew, or even tahini, too!) and maple syrup! Perfect little caramel drizzle for this bowl of breakfast porridge! Caramel always sounds so decadent, but it’s not overly sweet, but deep in flavor. Kind of like tahini in the sense of deep, indescribable flavor!

Almond Caramel Sorghum Porridge

Caramel Almond Sorghum Porridge | Strength and Sunshine @RebeccaGF666 A delicious, healthy, whole grain breakfast porridge that's gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

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Caramel Almond Sorghum Porridge

A delicious, healthy, whole grain breakfast porridge that’s gluten-free and vegan. This Caramel Almond Sorghum Porridge will put your typical oatmeal to shame!

Scale

Ingredients

Instructions

  1. Bring the Nutchello to a boil on the stove, add in the sorghum and cinnamon, then cook covered, on low for about 30 minutes or until the sorghum has absorbed all the liquid.
  2. In the meantime, mix together the almond butter and maple syrup to create the caramel.
  3. When the sorghum is done, divide into 2 bowls. Top each bowl with half the caramel mixture, 1 tablespoon of the slivered almonds, and 1/4 cup of the Nutchello.

Nutrition

  • Serving Size: 1
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So a recipe for 2? Who will you be sharing this lovely almond caramel sorghum porridge with? (#myself). You could eat this totally cold too, by cooking the sorghum beforehand, leaving in the fridge and then just topping your bowl with all the goodies the next day! The “new” overnight oats, perhaps?

So tell me:

+ Do you eat the same breakfast every day or do you have a rotation like me?

+ What do you CRAVE when you wake-up?

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*This post was sponsored by Silk as part of an influencer activation for the #SilkCrowd and Socialstars™. I received complimentary products to facilitate my review, but all opinions are my own.

Comments

  3. kimmythevegan says

    Huh. I have heard of sorghum flour, but never stopped to think where it came from. I love that you just introduced me to yet another awesome breakfast grain =D
    This sounds dee-licious! Especially with the fancy nutmilk!

    Reply

  8. Nikki Frank-Hamilton says

    Okay Rebecca, you have to fill me in on sorghum. I’ve only ever had sorghum in gluten free beers. And they are horrible. Absolutely undrinkable. The sorghum taste is so strong that I can’t get past it. So I have avoided it. But knowing what a great palette you have I have to believe that this is yummy. And it looks so delish!

    Reply

    • Rebecca @ Strength and Sunshine says

      Ah yes!! I love sorghum flour, but whole grain sorghum is such a wonderful grain to eat as is too!

      Reply

    • Rebecca @ Strength and Sunshine says

      Haha, well I hope this does inspire some good eats! Breakfast deserves to be amazing!

      Reply

  23. Nicole says

    I’ve never tried sorghum before, but this recipe looks totally delightful. I’ve been so bored with my typical cereal and oatmeal, so this give me an option to spice things up. YUMMY! Thanks for sharing, I can’t wait to try this. Oh and I LOVE your food photography. Nice work on the picutres! 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      Any nice whole grain like this is the perfect sub for a hot cereal! Sorghum is so underused!!
      And thank you so much Nicole <3

      Reply

    • Rebecca @ Strength and Sunshine says

      I always have a big side of fruit…along with the sweet 😉
      I know you love millet so I know you’ll love sorghum!

      Reply

  33. Mel @ avirtualvegan.com says

    This porridge looks incredible and the 30 minutes cooking time doesn’t bother me at all. There is always something to do in the mornings while you wait…showering, making beds, laundry….working on the blog… (that always wins!). Breakfast is my favourite meal of the day and my routine sounds a lot like yours. I have never cooked sorghum as a porridge and have a bag put away for a recipe I am planning to work on. I am going to try it as porridge! Unfortunately I can’t buy Nutchello here yet but I am sure I can come up with something delicious regardless. Thanks for the inspiration :O)

    Reply

    • Rebecca @ Strength and Sunshine says

      Hahaha! I have to prep this before hand! I workout and then eat breakfast so I am starving!!! (And then I blog while I eat….o the morning blogging) 😛
      O yes! Make some porridge when the sorghum and you could totally use any wonderful nut-milk. Someone said on my FB post yesterday to just blend some almond or cashew milk with some dates or what not!

      Reply

  34. Wendy says

    This looks incredible. I usually crave salads when I wake up which is totally weird. I need to try Sorghum – it looks like a great way to add variety to my diet.

    Reply

  43. Mandy says

    You had me at caramel!!! Yummmm!! And I love how simple your caramel recipe is 🙂 I joke all the time with my hubby that if we could have more meals in a day, they would consist of breakfast foods! This looks wonderful and such a great way to change up the breakfast routine ❤️

    Reply

  45. Lisa @ Panning The Globe says

    I agree with you about how fun it would be to blog about breakfast all the time! This is such an interesting, scrumptious looking/sounding recipe. I’ve never cooked with sorghum. I think it’s time! Thanks Rebecca!

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha, right?
      O, yes, yes! You must give it a try! A delicious way to change your grains up!

      Reply

  46. Nadia says

    I agree with you – it should always be breakfast time!! I don’t even know why I bother with lunch and dinner, just eat breakfast again! 😀 especially when it looks like this and has the word ‘caramel’ in the title!!

    Reply

  52. Ellen @ My Uncommon Everyday says

    I used to eat the same thing EVERY DAY. For years. I’ve only switched in the last 3-ish months, and now I don’t want to go back. There are so many options! I’ve been going between various egg dishes, pancakes, and smoothie bowls lately. This looks great – caramel anything has me intrigued!

    Reply

  55. Jenn says

    Breakfast is my favorite too! This looks sooo good! I just picked up some Nutchello the other day, but ti’s a different flavor. I’ll have to be on the lookout for this one too!

    Reply

  56. Vicky says

    I’m not a breakfast person but I can see me eating this as a pud! I’ve never seen pearled sorghum or the Nutchello, I don’t think we can buy them in the UK. It looks heavenly!

    Reply

  57. Shashi @ RunninSrilankan says

    Haha – yup – I’m a huge fan of beakfast foods too – and I usually eat the sme thing day in and day out – except for the weekend, but I do go through phases, like oatmeal for days and days and yougurt and granola for dys and days – wierd eh?!
    But, I digress, coming back to this porridge, Rebecca, love your use of Nutchello in this – so totally yum!

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha, no, phases happen sometimes too! Certain combos of this and that I fall in love with and do over and over!
      Thank you, thank you <3

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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