Warm Bulgur Breakfast Bowls Recipe

I absolutely love this recipe because it’s a deliciously satisfying way to start my day with all my favorite wholesome ingredients – think crunchy nuts, sweet dried fruits, and fresh berries, all mingling perfectly together! Plus, it’s super versatile, so I can really make it my own with a splash of non-dairy milk or a drizzle of maple syrup, making it both comfortingly familiar and excitingly new every time.

Begin your morning well with my Warm Bulgur Breakfast Bowls. I adore how bulgur wheat, cooked in merely water and a touch of salt, forms such a solid base.

My go-to enhancement: a dash of cinnamon and some diced-up apple, which are what really throw the flavors into overdrive. Add some chopped nuts and fresh berries to the mix, and you’ve got a superbly balanced breakfast.

Ingredients

• Bulgur Wheat: High in fiber and protein, bulgur provides a nutty base.
• Honey: Adds natural sweetness and contains antioxidants.
• Ground Cinnamon: Offers warmth and can help regulate blood sugar.
• Milk or Non-Dairy Milk: Creamy texture, source of calcium and vitamin D.
• Chopped Nuts: Add crunch, healthy fats, and protein.
• Dried Fruits: Provide natural sweetness and energy-dense carbohydrates.
• Apple: Adds freshness, fiber, and a hint of tartness.
• Fresh Berries: Burst with antioxidants and vibrant flavor.

Ingredient Quantities

• 1 cup bulgur wheat
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon honey (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk or non-dairy milk
• 1/4 cup chopped nuts (such as almonds, walnuts, or pecans)
• 1/4 cup dried fruits (such as raisins or cranberries)
• 1 apple, diced
• Fresh berries for topping (such as blueberries or raspberries)
• Maple syrup or additional honey for drizzling (optional)

Instructions

1. In a medium saucepan, mix together 1 cup of bulgur wheat, 2 cups of water, and 1/4 teaspoon of salt. Heat over medium-high until boiling.

2. Once it reaches a boil, cut the heat back to low, cover the saucepan, and let it simmer for about 10 to 12 minutes. It should be bubbling very slightly, if at all. After that time,

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3. Take the pan off the heat and let it sit with the lid on for about 5 minutes, so that the bulgur can complete its cooking with the steam that’s in the pan.

4. Using a fork, fluff the bulgur. Next, to intensify the natural flavors and take them to delicious new heights, add 1 tablespoon of honey (if you choose to use it; it is just as tasty without it) and 1/2 teaspoon of ground cinnamon.

5. Combine the bulgur with 1/4 cup milk or nondairy milk. Stir gently, and you’ll have a lovely, creamy base that’s just begging to be flavored. Why not add your favorite spices, herbs, or even hot sauce? That’s breakfast. Work it, bulgur!

6. Incorporate into the mixture 1/4 cup of finely chopped nuts and 1/4 cup of dried fruits of your choice. The nuts provide a satisfying crunch, and the dried fruits lend a chewy sweetness.

7. Cut 1 apple into small pieces and mix it into the bulgur for a fresh, juicy bite. You can use any variety of apple you like.

8. Divide the bulgur mixture among individual bowls for serving.

9. Add colorful, fresh berries of your choice to the top of each bowl as a finishing touch.

10. Drizzle maple syrup or extra honey on top for more sweetness, if you like. Serve warm. Enjoy!

Equipment Needed

1. Medium saucepan with lid
2. Measuring cups
3. Measuring spoons
4. Kitchen stove
5. Knife
6. Cutting board
7. Fork
8. Mixing spoon or spatula
9. Small bowls for serving

FAQ

• Can I make the bulgur wheat ahead of time?Bulgur wheat can be made ahead of time and stored in the refrigerator for up to 3 days. A simple reheat brings it to serving temperature.
• Is there a gluten-free alternative to bulgur wheat?Quinoa or millet can be used as a gluten-free option, although cooking times may be different.
• What other fruits can I add to this breakfast bowl?Bananas, pears, or any seasonal fruits you like can be used along with or in place of apples and berries.
• How can I make this recipe vegan?Use a milk that is plant-based; sweeten with maple syrup.
  Do not use cow’s milk, or any other kind of milk from a mammal.
  Do not use honey.
• What nuts work best in this recipe?Almonds, walnuts, and pecans all work well, but try other nuts too—think pistachios or hazelnuts.
• Can I add spices other than cinnamon?Certainly, flavor enhancers such as nutmeg, cardamom, or even vanilla extract can be used.
• How do I store leftovers?You can store leftover food in the fridge for up to 3 days. Put it in an airtight container. When it’s time to eat, reheat the food on the stovetop or in the microwave. Do so gently, and then serve.

Substitutions and Variations

1 cup quinoa instead of bulgur wheat for a gluten-free option.
Substitute water with 2 cups almond milk for a creamier texture.
1/4 cup coconut flakes instead of nuts for a tropical twist.
1/4 cup of fresh fruit such as mango or banana instead of dried fruits for some extra freshness.
Instead of using cinnamon, try 1 teaspoon of vanilla extract for a different flavor profile.

Pro Tips

1. Toast the Bulgur Before adding water, lightly toast the bulgur wheat in the saucepan over medium heat for 2-3 minutes. This will enhance its nutty flavor and add depth to the dish.

2. Flavor the Cooking Liquid Instead of using plain water, consider using a mixture of water and apple juice or adding a cinnamon stick to the cooking liquid for additional flavor.

3. Pre-Soak Dried Fruits Soak the dried fruits in warm water (or the milk you plan to use) for about 10 minutes before adding them to the dish. This will help plump them up and enhance their sweetness.

4. Vary the Nuts and Fruits Feel free to experiment with different combinations of nuts and fruits. Try hazelnuts with dried apricots or pistachios with chopped dates for different flavors and textures.

5. Add a Zest of Citrus For a bright, fresh flavor, add a small amount of orange or lemon zest to the bulgur mixture just before serving. This will add a refreshing contrast to the rich, warm flavors.