Slow Cooker Sorghum

4.72 from 7 votes

Start this slow cooker sorghum before you go to bed and wake up to ready-to-eat gluten-free hot cereal.

Prep Time5

Cook Time8

Course: Breakfast, Side Dish

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, sugar-free, vegan, vegetarian, WFPB

Servings:

Calories: 82kcal

Stir sorghum, water, cinnamon, and salt together in a 1½ or-2-quart slow cooker. Cover and cook on low until sorghum is soft, about 8 hours. Or cook on high about 4½ -5 hours. Drain any excess liquid.
Serve with your favorite fruit, nuts, and seeds. Top non-dairy milk. Refrigerate up to 1 week, or freeze up to 6 months. Makes 8 (½ -cup) serving.

Variations:

Serving ideas: Serve with Pear Cream, Vegan Yogurt, Chia Jam, or Homemade Almond Milk.
Savory Sorghum: Substitute 2-3 teaspoons chicken-style seasoning for the salt.
Stove Top Sorghum: Heat sorghum, 3 cups water, and salt to boiling in a small saucepan. Reduce heat, cover, and simmer until soft, about 50-60 minutes. Drain excess liquid. Makes 3 cups.
Instant Pot Sorghum: Decrease water to 2 cups. Pressure cook for 20 minutes. Let pressure release naturally for 15 minutes. Drain excess liquid. Makes 3 cups.
Slow Cooker Oat Groats: Substitute oat groats for the sorghum. Decrease water to 3¾ cups.
Slow Cooker Barley: Substitute ½ cup pearl barley for the sorghum. Decrease water to 3 cups. (not gluten-free.)

Tip:

If you want the sorghum to retain its shape, cook it on high in the slow cooker, on the stove, or in the Instant Pot. The grains start to break down with longer, slower cooking.