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Sorghum Breakfast Skillet with Spiced Apple and Pumpkin
Start your day with this nutrient-packed sorghum breakfast skillet featuring spiced apple and pumpkin. A warm, fiber-rich way to fuel your morning!
Discover a breakfast that breaks the mold with our Sorghum Breakfast Skillet featuring spiced apple and pumpkin. This dish not only satisfies your morning hunger but also provides a powerhouse of nutrients to fuel your day. Sorghum, a whole grain known for its high fiber content and antioxidant properties, takes center stage in this recipe, offering a unique and hearty alternative to traditional breakfast grains.
Paired with the natural sweetness of apples and the earthy tones of pumpkin, this breakfast skillet is a celebration of wholesome, seasonal ingredients. The blend of warming spices such as cinnamon and nutmeg enhances the flavors, providing a comforting, aromatic start to your day. Perfect for those busy mornings, this recipe is both quick to prepare and easy to love, making it a staple for clean eating enthusiasts.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
American
Start your day with this nutrient-packed sorghum breakfast skillet featuring spiced apple and pumpkin. A warm, fiber-rich way to fuel your morning!
Ingredients
- • sorghum grains: 1 cup (pre-cooked according to package instructions)
- • apple: 1 large, cored and diced
- • pumpkin puree: 1/2 cup
- • almond milk: 1/2 cup
- • maple syrup: 2 tablespoons
- • cinnamon: 1 teaspoon
- • nutmeg: 1/4 teaspoon
- • vanilla extract: 1 teaspoon
- • salt: 1/4 teaspoon
- • walnuts: 1/4 cup, chopped
- • dried cranberries: 1/4 cup
- • coconut oil: 1 tablespoon
Instructions
- 1 Heat a large skillet over medium heat and add the coconut oil. Allow it to melt and coat the bottom of the skillet evenly.
- 2 Add the diced apple to the skillet and sauté for about 5 minutes, until the apple pieces are slightly softened.
- 3 Stir in the pre-cooked sorghum grains, pumpkin puree, and almond milk. Mix well to combine all ingredients thoroughly.
- 4 Add the maple syrup, cinnamon, nutmeg, vanilla extract, and salt to the skillet. Stir continuously for another 8-10 minutes until the mixture is heated through and fragrant.
- 5 Remove the skillet from heat and sprinkle the chopped walnuts and dried cranberries over the top. Toss lightly to distribute evenly.
- 6 Serve warm, garnished with additional cinnamon or a drizzle of maple syrup if desired.
Serving Suggestions
- • This Sorghum Breakfast Skillet pairs beautifully with a side of fresh fruit salad or a simple green smoothie for a well-rounded morning meal. If you're looking to add a bit more protein, consider topping it with a dollop of Greek yogurt or a sprinkle of chia seeds. A hot cup of herbal tea or a spiced chai latte can complement the warm spices of the dish, enhancing the cozy breakfast vibe.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in a skillet over medium heat and stir until warmed through, or microwave for 1-2 minutes. Add a splash of almond milk to restore creaminess if needed. Freezing is not recommended, as the texture of the sorghum might change.
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