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Slow-Cooker Pumpkin Pie Breakfast Sorghum

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Prep Time 10 minutes
Cook Time 8 hours
Servings 4 Servings

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