I’ll be honest—this recipe was born on a cold Tuesday morning when the pantry was nearly bare. The oatmeal was gone, I was out of almond flour, and even the rice cooker gave me a side-eye.
But tucked away in the back of the cabinet was a little jar of sorghum. I figured, hey, if it’s good enough for Southern grits and African grain bowls, it’s good enough for breakfast.
Turns out? It’s better than good. It’s nutty, warm, just sweet enough, and full of that “stick to your ribs” comfort that you only get with real food.
This sorghum porridge is naturally gluten-free, easy to prep ahead, and tastes like a warm hug in a bowl—especially when it’s drizzled with real maple syrup and sprinkled with toasted walnuts. Let’s make it.
Why Sorghum?
If you’re new to sorghum, think of it as oats’ underrated cousin. It’s an ancient grain that grows well across the U.S. (especially in Kansas and Texas), and it’s naturally gluten-free. It’s also not a delicate diva—this grain holds up. It’s got bite, texture, and takes on flavor beautifully.
Plus, it’s packed with:
Fiber (hello, happy gut)
Iron and magnesium
Plant-based protein
And for anyone on a gluten-free diet, this is the kind of hearty breakfast that doesn’t leave you hungry an hour later.
What It Tastes Like
Warm, nutty, creamy, and just sweet enough. The sorghum grains stay chewy, giving you actual texture (not mush). The maple syrup wraps around everything like a cozy blanket, while the cinnamon and nutmeg sneak in to make it taste like fall—even if it’s June.
The toasted walnuts? Crunchy, roasty, and bring the whole thing home.
Ingredient Swaps & Tips
No sorghum? You could swap in millet, steel-cut oats, or quinoa, but the texture and heartiness won’t be the same. If you do try a swap, reduce the cooking time significantly.
Want it creamier? Use all milk instead of water and milk mix.
Nut-free? Skip the walnuts or sub with pumpkin seeds or sunflower seeds for crunch.
Add-ins that slap: raisins, chopped dates, grated apple, or a pinch of ginger.
Leftovers = Bonus Meals
This porridge thickens beautifully in the fridge. You can reheat it with a splash of milk and have breakfast ready in 2 minutes flat.
Or turn leftovers into:
Baked porridge squares: Mix with an egg, pour into a baking dish, bake until firm.
Breakfast cups: Spoon into jars, layer with yogurt and berries.
Mini pancakes: Mix with a bit of flour and egg, pan-fry like fritters.
Why This Recipe Works for Gluten-Free Living
Most gluten-free breakfasts lean heavily on processed stuff: cereals, frozen waffles, mystery muffins. Not this one.
This porridge is:
Whole grain
High fiber
Free from weird additives
Naturally gluten-free
Full of slow-digesting carbs (keeps you full)
It’s the kind of breakfast you feel good about. And you don’t need a PhD in food science to make it.
From My Kitchen to Yours
I grew up with big family breakfasts—my grandma always had something simmering on the stove before we even rubbed the sleep out of our eyes. And even though we didn’t know what “gluten-free” meant back then, everything was made from scratch.
This sorghum porridge feels like that. Like someone thought about you before you got up. Like home.
Try it once, and I think you’ll keep a jar of sorghum in your pantry too.
Print
Gluten-Free Sorghum Porridge with Maple & Walnuts
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, chewy porridge made from whole grain sorghum, simmered until creamy and finished with maple syrup and toasted walnuts. Naturally gluten-free and perfect for cozy mornings. Made with fresh, locally sourced ingredients.
Ingredients
What You’ll Need:
1 cup whole grain sorghum (uncooked)
4 cups water
½ teaspoon fine sea salt
1 ½ cups unsweetened almond milk (or any milk you like—oat, dairy, cashew)
2–3 tablespoons pure maple syrup (to taste)
½ teaspoon cinnamon
¼ teaspoon ground nutmeg (optional)
¾ cup chopped walnuts
1 tablespoon butter or coconut oil (optional, for richness)
Fresh fruit for topping (like sliced apples, pears, or bananas)
Instructions
1. Cook the Sorghum (This Part Takes Time, but It’s Worth It)
Whole grain sorghum takes a while to cook—about 50–60 minutes—but it’s all hands-off. You can even cook it ahead of time and store it in the fridge.
Rinse the sorghum under cool water.
In a medium saucepan, combine 1 cup sorghum, 4 cups water, and salt.
Bring to a boil, then reduce heat to low and simmer, uncovered, for about 50–60 minutes. Stir occasionally. It’s done when the grains are chewy but tender, like farro or barley.
Drain off any extra liquid.
Make-Ahead Tip: Cook a double batch and keep leftovers in the fridge up to 5 days. It reheats like a dream.
2. Turn It Into Breakfast Magic
Now that you’ve got your cooked sorghum, let’s make it cozy.
Return the cooked sorghum to the saucepan.
Add the almond milk, maple syrup, cinnamon, nutmeg, and butter or coconut oil if using.
Stir over medium heat for 5–7 minutes, until it thickens into a porridge and the flavors come together. Don’t rush this part—the milk softens everything up and the maple syrup caramelizes slightly. Chef’s kiss.
3. Toast the Walnuts (Don’t Skip This)
You could just toss raw walnuts on top, but trust me—take two extra minutes to toast them. It brings out the oils, the crunch, and the flavor in a big way.
Heat a dry skillet over medium.
Add chopped walnuts and toast, stirring often, for 2–3 minutes until fragrant and slightly golden.
Remove from heat and let them cool a bit.
4. Assemble & Serve
Ladle the warm porridge into bowls, top with a handful of toasted walnuts, and a little extra drizzle of maple syrup. Add fresh fruit if you want a pop of sweetness and color.
This is the kind of breakfast that fills your belly and gives your brain a high-five.
Notes
Cook the sorghum in advance for faster breakfasts during the week.
Swap almond milk with dairy, oat, or cashew milk if preferred.
Toasting the walnuts brings out extra flavor—don’t skip it.
Add-ins like raisins, dates, or sliced banana make it even better.
Stores well in the fridge for up to 5 days. Just reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 60 minutes (mostly hands-off)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup (approx)
- Calories: Approx. 350 per serving
- Sugar: 9g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg (unless using dairy butter, which adds ~10mg)
