Creamy whole grain breakfast sorghum porridge with vanilla bean maple poached pears is a comforting and healthy fall breakfast! (gluten free, vegan)
This creamy breakfast sorghum porridge with maple poached pears is the most perfect fall breakfast for a lazy day. It’s cozy and sweet, and makes your kitchen smell delicious with the aroma of maple syrup, vanilla, and sweet autumn pears.
I love pears. They are one of my favorite fruits. I don’t know why, but there is just something about a pretty fall pear, especially the beautiful red ones, that makes me want to eat them with everything. Maybe it’s because you can eat them with almost anything. From sweet honey and cooked into a dessert, to pairing with savory cheese and salads, pears really do pair well with anything. Pun intended.
After poaching these vanilla bean maple pears, you will become addicted. They are so soft and yummy with a touch of maple sweetness and vanilla bean. They go so nicely with a creamy bowl of sorghum porridge. Especially when drizzled with some extra pear maple syrup from the poaching liquid. But I like them plain too, or on top of some greek yogurt for a delicious snack.
If you want to add even more creamy goodness to your breakfast, and some protein, stir some greek yogurt or collagen powder into your cooked grains before topping with the pears. Enjoy with a cup of coffee and a snuggly blanket!
Maple Poached Pears and Sorghum Porridge
Creamy whole grain breakfast sorghum porridge with vanilla bean maple poached pears is a comforting and healthy fall breakfast! (gluten free, vegan)
- Yield: 4 servings 1x
Ingredients
- 1 cup uncooked whole grain sorghum
- 2 cups water
- 1 cup milk of choice
- 2 pears, cored and quartered
- 2 cups water
- 1/3 cup maple syrup
- 2 inch vanilla bean, split
Instructions
- In a medium saucepan, bring water, milk, and sorghum to a boil. Reduce heat, cover and simmer 50 minutes, or until sorghum is soft. Remove lid simmer an addition 5 minutes if there is still extra cooking liquid.
- In a separate saucepan, mix together water and maple syrup. Add pears and vanilla bean. Bring to a boil, and simmer on medium-low heat for 20-30 minutes.
- Remove pears, and continue to simmer liquid with vanilla bean until reduced by half the amount to make a syrup.
- Once cooked, scoop grains into a bowls. Top with pears and drizzle with the reduced pear syrup.
Notes
You can prep the sorghum and pear ahead of time to make this a quick and easy breakfast on weekday mornings! To reheat sorghum, add 1/2 cup sorghum to a small saucepan with about 1/4 cup milk of choice and simmer until heated through. Heat pears in the microwave for 30-45 seconds.
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