Creamy Sorghum Porridge
A wonderfully smooth, creamy, and nourishing porridge made from finely milled sorghum flour — simmered slowly until it transforms into a luxuriously silky, warm, and comforting bowl. Naturally sweetened with plant milk and a touch of maple syrup, with a lovely gentle nutty flavour and beautifully velvety texture. Topped generously with fresh seasonal fruits, crunchy nuts, and a drizzle of golden syrup. Perfect for a wholesome, energising start to the day — completely free from dairy, eggs, and gluten!
Shared by josh
Time
15 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #Porridge Base;
- 80 g fine sorghum flour
- 400 ml unsweetened plant milk (oat, almond, or soy work beautifully)
- 100 ml water — to adjust consistency
- 1–2 tbsp maple syrup or coconut sugar — adjust to taste
- ¼ tsp sea salt — enhances sweetness and flavour
- ¼ tsp ground cinnamon — optional, adds warm aroma
- ½ tsp vanilla extract — optional, for lovely depth
- #Fresh Fruit Toppings;
- Sliced golden kiwi.. Seedless green grapes — halved
- Sliced red plum or nectarine
- #Extra Toppings;
- Chopped walnuts or toasted peanuts
- Crunchy cocoa-nut granola or toasted grain crumble
- Extra maple syrup or honey substitute — for drizzling
👩🍳 Instructions
- 1
Whisk the dry ingredients first: Place the fine sorghum flour, salt, and cinnamon into a medium saucepan while it is still dry. Whisk thoroughly to break up any lumps — this prevents clumping later!
- 2
Add liquid gradually: Turn heat to medium-low. Slowly pour in the plant milk and water while whisking continuously and smoothly. Keep whisking for 1–2 minutes until completely smooth and no lumps remain. The mixture will look thin at first — this is normal.
- 3
Simmer to creamy perfection: Continue stirring gently and constantly as the porridge heats up. Once it begins to steam and thicken, reduce heat to the lowest setting. Simmer gently for 10–12 minutes, stirring frequently, until the sorghum cooks through and the porridge becomes thick, smooth, and luxuriously creamy. It will continue to thicken as it cooks — add a splash more milk if it becomes too thick.
- 4
Sweeten and finish: Stir in the maple syrup and vanilla extract. Taste and add a little more sweetener if you prefer. The porridge should be smooth, velvety, and warm — not too thick, as it will thicken further in the bowl.
- 5
Serve beautifully warm: Spoon the creamy porridge into bowls. Arrange the fresh kiwi slices, grapes, and plum slices on top in a colourful pattern. Scatter with chopped walnuts and a sprinkle of crunchy granola. Finish with a generous drizzle of golden maple syrup. Enjoy immediately while warm and comforting!