Slow-Cooker Pumpkin Pie Breakfast Sorghum
Equipment
- Slow cooker
- Measuring cups/spoons
- Mixing spoons
Ingredients
- 1 C Sorghum rinsed
- 1 C Unsweetened milk (dairy or non-dairy such as almond, oat, soy, etc.)
- 3/4 C Pumpkin Puree (not pumpkin pie filling)
- 2 Tbsp Pure maple syrup
- 1 Tbsp Pumpkin pie spice
- 1 tsp Vanilla extract
Instructions
- In a 3- to 4-quart slow cooker, combine all ingredients and 2 cups of water. Stir well.
- Cover and cook on low for 8 hours, until sorghum is tender, and liquid is absorbed.
Notes
Recipe from Clean Eating Magazine