This breakfast bowl is filled with fiber and whole grain goodness. Sorghum has a chewy texture and a nutty, slightly sweet flavor that pairs well with pistachios and raspberries. Feel free to experiment—try swapping in your favorite nuts and berries!
3 cups cooked sorghum (prepared according to package directions)
1 1/4 cups unsweetened soy milk
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
2 cups raspberries
1/2 cup chopped pistachios
2 tablespoons chia seeds
Recipe and photo courtesy Sharon Palmer
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