Healthy Breakfast: Nutty Sorghum and Quinoa Pudding

June 20, 2014
Healthy Breakfast: Nutty Sorghum and Quinoa Breakfast Pudding

Give your brain a morning boost with this crunchy, creamy cereal.

Finding the time to make and eat a nutritious and filling breakfast is often a challenge. But with a little preparation, your first meal of the day can be as tasty as your evening treat. This gluten-free, vegan cold cereal (akin to muesli, normally made with yogurt) is as smooth and thick as your favorite pudding, and topped with an Omega-3-rich crunch that will leave you satisfied all morning long. One recipe makes enough for breakfast throughout the week!

Nutty Sorghum and Quinoa Pudding

1/2 c. quinoa

1/2 c. sorghum

1 c. water

1 1/2 c. soy milk

1 T. agave syrup

1 1/2 c. blueberries

1/3 c. walnuts, divided

1/3 c. raw shelled hemp seeds, divided

Cinnamon and nutmeg to taste


Combine grains and 1 cup each water and soy milk in a pot. Bring to a boil, then cover and let simmer for 10-15 minutes. Let the grains cool for about 5 minutes, then add the remaining 1/2 c. milk and agave syrup. Refrigerate in an airtight container overnight.

In the morning, combine each bowl of cereal (about 1/3 c. per bowl) with fruit, seeds, and nuts, and sprinkle with a dash of cinnamon and nutmeg.

Serves four to six (or one, if you make it last the whole week!)


Healthy Breakfast: Nutty Sorghum and Quinoa Breakfast Pudding

There’s no excuse to not eat breakfast when all you have to do is combine and stir–whether you’re at the kitchen table or on the go.

More nutritious breakfasts: Gluten-free Apple Crisp Cookies

Gluten-free Banana Chocolate Chip Muffins

Chai Masala Granola

Also by Jennifer: Going Bare with Healthy, Polish-free Nails


Photo: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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