Slow Cooker Directions: Place 1 cup uncooked sorghum, 3 cups water, 1 cup plant-based milk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into the container of the slow cooker. Stir contents well and cover with lid. Cook over high for 4 hours or low for 8 hours. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds.
Instant Pot Directions: Place 1 cup uncooked sorghum, 3 cups water, 1 cup plant-based milk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into the container of the Instant Pot. Stir contents well and cover with lid. Push the porridge setting and cook. Portion cereal into four bowls and top with maple syrup, raspberries, chopped pistachios, and chia seeds.
