Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free

Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it can be popped like popcorn or cooked like oatmeal. On a cold day, hot sorghum is easy to make and will stick to your ribs.

    A bowl of hot cereal covered with chopped wlanuts and dates.


  • 1 cup whole sorghum
  • 3 cups water (unless your sorghum requires a different amount)
  • pinch of salt
  • toppings (optional, see notes)


  • Cook the sorghum in a rice cooker or on the stove top according to package directions, with water and a pinch of salt.
  • Serve with toppings of your choice, or leave plain.


Topping ideas:

  • Chopped dates, any variety
  • Chopped walnuts or pecans, with maple syrup
  • A splash of vegan coffee creamer, instead of sweetener
  • Fresh or dried berries (if using dried, you can cook them with the sorghum by adding a little water!)

Save leftover sorghum for adding to soups. Makes a great gluten-free substitute for barley!

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