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 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.
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.
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!
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!
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?
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
- 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.
- In the meantime, mix together the almond butter and maple syrup to create the caramel.
- When the sorghum is done, divide into 2 bowls. Top each bowl with half the caramel mixture, 1 tablespoon of the slivered almonds, and ¼ cup of the Nutchello.
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?
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell
*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.