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!




  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.