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Sorghum Porridge with Walnuts and Warming Spices

December 18, 2023 (Last Updated: January 4, 2024)

Whether you’re looking for a nourishing start to your day, a wholesome snack to recharge your energy, or a sweet treat to satisfy your cravings, this flavorful sorghum porridge with walnuts is the perfect choice.

Sorghum, a versatile and nutrient-rich grain, is the heart of this recipe. Combined with the crunchy goodness of walnuts and a symphony of warming spices, it creates a comforting bowl that’s both delicious and healthful.

How and Why to Precook Sorghum for Porridge

Making porridge with dry sorghum grains can be time-consuming, often taking up to an hour to cook, even more if using whole grains. To simplify your breakfast routine, I recommend using precooked sorghum grains.

This approach significantly reduces cooking time, making it a practical choice for a quick and nutritious breakfast porridge.

In my article “How to Cook Sorghum,” I delve into the details of this gluten-free and lectin-free grain. You’ll find comprehensive information on how to cook it, ways to incorporate it into various meals, and the reasons behind my fondness for sorghum.

Here’s a quick guide: Start by thoroughly rinsing and draining 1 cup of sorghum grains. In a pressure cooker, combine the grains with 4 cups of water. Cook on high pressure for 12 minutes, then allow the pressure to release naturally. After cooking, drain the grains and store them in a glass container in the refrigerator or freezer.

For this porridge recipe, you’ll need 2 cups of cooked sorghum, which reduces the porridge’s preparation time to just about 15 minutes.

Whole Sorghum or Pearled (Hulled) Sorghum?

For this porridge, you can use any of these types of sorghum, as long as they are cooked. However, know that whole sorghum will be chewier and take longer to cook.

Pearled sorghum is my choice for porridge and everyday meals, while whole sorghum is great for making popped sorghum. Check out the above-linked article for more details.

pearled sorghum
Pearled Sorghum

Taste and Texture

The chewy texture of sorghum is one of the reasons I love it. Unlike other grains or pseudo-grains, sorghum maintains its integrity, offering a satisfying bite without ever turning mushy.

When paired with the crunchiness of walnuts and the sweet, comforting notes of warming spices, this porridge transforms into a perfect breakfast experience. Each spoonful is a harmonious blend of textures and flavors, creating a nourishing start to your day.

Sorghum Porridge Benefits (Nutritional Value)

This sorghum porridge with walnuts and warming spices is not just a feast for the senses; it’s a powerhouse of nutrition.

This dish is wonderfully satisfying and rich, designed to keep you full and energized for hours. Packed with carbohydrates, protein, and fiber, sorghum forms a robust nutritional base. The addition of healthy fats from walnuts and coconut milk elevates this meal, offering a comforting yet balanced nutritional profile.

Boasting nearly 9 grams of protein per serving, this porridge is also a rich source of vital minerals and vitamins. It includes iron, magnesium, zinc, phosphorus, potassium, and an array of B vitamins such as B6, riboflavin, folic acid, and niacin, making it not just a meal, but a nourishing choice for your overall health.

sorghum porridge

The Embrace of Warming Spices

Warming spices are more than flavor enhancers; they aid digestion and boost health too. For this porridge, I chose a mix of homemade pumpkin pie spice and my special holiday warming spice blend.

Feel free to experiment with your favorites—cinnamon, cardamom, or even a chai spice mix. Each brings its unique charm, making your porridge not just a meal, but a delightful experience for your senses.

On Sweetness

For this porridge, I’ve chosen a blend of inulin powder and raw, local honey for sweetness.

Inulin is great as a prebiotic fiber, and I find allulose to be another excellent non-caloric option. Tailor the sweetness to your taste, and remember, if using honey, add it just before serving to retain its health benefits. If opting for a vegan version, choose allulose syrup, yacon syrup, or even a small amount of maple syrup.

Curious about sugar-free options? Take a peek at my article on my six-year sugar-free journey, and my list of favorite natural, non-caloric sweeteners.

Ingredients to Make Sorghum Porridge

Yields two generous servings or four smaller ones (See the nutritional label for a 2-serving breakdown of nutritional value).

Cooking sorghum in a pressure cooker as part of your meal prep routine is easy. Cook a big batch in advance and use the already-cooked sorghum to make porridge.

  • 2 cups cooked sorghum (see above for instructions)
  • 1 cup full-fat coconut milk (adjust for desired consistency)
  • 1/3 cup coarsely ground walnuts
  • 1 tablespoon nut butter of your choice
  • 1/2 – 1 teaspoon of pumpkin pie spice, warming spice mix, chai spice mix, or a combination of cinnamon and cardamom
  • Zest of one organic lemon or orange (or both for added flavor)
  • Sweetener to taste (options include inulin powder, allulose, monk fruit, or honey)
  • A pinch of salt (to enhance flavors)
Precooked sorghum for the sorghum porridge
Walnuts

Instructions: How to Make Sorghum Porridge

  • In a saucepan, combine the precooked sorghum, coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer. Stir occasionally and cook for about 10-15 minutes, or until the liquid is mostly absorbed and the porridge reaches your preferred consistency.
  • Stir in the ground walnuts, your choice of sweetener, spices, and nut butter. Continue to simmer for a few minutes to allow the flavors to meld together. Taste and adjust the seasoning if necessary.
  • Serve the porridge warm. You can enjoy it as is or with additional toppings of your choice.
Two small bowls with sorghum porridge

How to Store It

The beauty of using precooked sorghum is that you don’t have to make more porridge than you need. But, if you happen to have leftovers, store them in the fridge in a glass container and warm them on the stove before eating. You might need to add some extra milk for rehydration.

More Gluten-Free and Lectin-Free Porridge Recipes

More sorghum recipes

Do you want to experiment baking with sorghum flour? Make sure you check out this article 10+ Sorghum Flour Recipes.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sorghum Porridge with Walnuts and Warming Spices

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By Claudia Curici, Health Coach Serves: 2
Prep Time: 5 minutes Cooking Time: 15 minutes

Whether you're looking for a nourishing start to your day, a wholesome snack to recharge your energy, or a sweet treat to satisfy your cravings, this flavorful sorghum porridge with walnuts is the perfect choice. Sorghum, a versatile and nutrient-rich grain, is the heart of this recipe. Combined with the crunchy goodness of walnuts and a symphony of warming spices, it creates a comforting bowl that's both delicious and healthful.

Ingredients

  • 2 cups cooked sorghum (see instructions on how to easily precook sorghum in the post)
  • 1 cup full-fat coconut milk (adjust for desired consistency)
  • 1/3 cup coarsely ground walnuts
  • 1 tablespoon nut butter of your choice
  • 1/2 - 1 teaspoon of pumpkin pie spice, warming spice mix, chai spice mix, or a combination of cinnamon and cardamom
  • Zest of one organic lemon or orange (or both for added flavor)
  • Sweetener to taste (options include inulin powder, allulose, monk fruit, or honey)
  • A pinch of salt (to enhance flavors)

Instructions

1

In a saucepan, combine the precooked sorghum, coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer. Stir occasionally and cook for about 10-15 minutes, or until the liquid is mostly absorbed and the porridge reaches your preferred consistency.

2

Stir in the ground walnuts, your choice of sweetener, spices, and nut butter. Continue to simmer for a few minutes to allow the flavors to meld together. Taste and adjust the seasoning if necessary.

3

Serve the porridge warm. You can enjoy it as is or with additional toppings of your choice.

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2 Comments

  • Reply
    Carol Burlar
    December 23, 2023 at 12:54 pm

    Twelve minutes didn’t seem to be long enough to pressure cook my sorghum. Was this an error? I ended up cooking it an additional 12 minutes and still seemed slightly underdone.

    • Reply
      Claudia
      December 25, 2023 at 7:11 am

      Hi Carol, this is not an error. This is how long it takes me to cook hulled sorghum on high pressure (and usina natural release). Did you use hulled sorghum? Whole sorghum will take longer to cook. Also, cooked sorghum has a chewy texture. Was the sorghum hard after you followed the instructions? Many people mistake the chewy texture for being uncooked. -Claudia

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