Warm Bulgur Breakfast Bowls with cinnamon, honey and winter fruit will be a good surprise to your family. Bulgur is much tastier than oatmeal, so you’ll want to change your regular oatmeal bowls with this one.
It’s the first time I’ve made a breakfast recipe with bulgur and I LOVED it! How come I hadn’t tried it before! Feeling really regretful for those years without this super easy, healthy and yummy bulgur bowl.
Bulgur is one of the ingredients we use very often but not in breakfast form. We are on the savory side when we think of bulgur and we mostly make a side dish or soup with it. You might have heard about the most popular bulgur salad in Turkish cuisine called Kisir. Despite its simplicity, it’s a salad that everyone admires.
So I was quite intrigued when I saw a breakfast bowl recipe with bulgur on Food&Wine. Have you ever thought of replacing oatmeal with bulgur? I’m sure you’ll love this nutty and chewy grain more. If you love oatmeal only in cookies and find it boring in breakfast bowls, this recipe is for you.
Bulgur is an inexpensive grain that you can find easily. If you have never tried it before, you shouldn’t wait any longer. Give it a try. I guarantee you will love it more than oatmeal or quinoa. Plus, I find it much more filling.
If you love to start your day with a warm breakfast, these Warm Bulgur Breakfast Bowls will give you what you want. We had it warm and it was really great on a freezing busy day when we were in need of a quick yet cozy and flavor packed breakfast “meal”. However, I think this recipe makes a fantastic summer breakfast as well when topped with summer fruit and served cold.
I used honey to sweeten my Warm Bulgur Breakfast Bowls, but the original recipe calls for brown sugar. What I love most about this recipe is it’s quite adaptable. I don’t like my breakfast too sweet, so you might need to adjust the sweetness for your taste. You can add extra sweetener right on your bowl if you think it needs more.
You don’t need to do a lot of things to prepare these Warm Bulgur Breakfast Bowls. Just heat milk in a medium pot, stir in bulgur and cinnamon and cook over low heat until tender, about 15-20 minutes.
When I followed the exact recipe, I found it really thick. I prefer my breakfast bowl a bit creamy, so I heated some more milk in a separate sauce pan and added it in the bulgur mixture. That’s why my recipe calls for more milk.
I topped my Warm Bulgur Breakfast Bowls with orange, dry apricot, quince, pepitas and ground pistachio. You can make your own topping with your favorite fruit, seeds and nuts.
As I mentioned earlier, this recipe is versatile and you can make your own adaptations. If you want to make it vegan, use a plant-based milk and agave or maple syrup.
Another thing to love about this recipe is you can have the leftovers next morning. Just heat it a bit if you love it warm and you’ll have the quickest breakfast ever!
The recipe is adapted from Food&Wine’s Brown Sugar and Cinnamon Bulgur Breakfast Bowl Recipe.
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Warm Bulgur Breakfast Bowls
Warm bulgur breakfast bowls with cinnamon, honey and fruit is super tasty, healthy and filling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 and ¾ cups milk
- ½ cup bulgur, fine-ground
- ½ teaspoon cinnamon
- 1 tablespoon honey, maple syrup or agave syrup
Topping:
- 2 teaspoons ground pistachio
- 2 teaspoons pepitas
- ½ cup chopped oranges, quince and dry apricot
Instructions
- In a medium pot, heat milk. Stir in bulgur and cinnamon.
- Reduce heat to low. Let it simmer covered for 15-20 minutes or until bulgur is tender and creamy, stirring occasionally. Remove from heat.
- Stir in honey or maple syrup or agave and share it in bowls.
- Top with chopped fruit, pepitas and pistachio.
- Serve warm with additional fruit and honey or syrup if desired.
Notes
You can have the leftovers next morning. Just heat it a bit and top with your favorite fruit.
This looks really good Zerrin. We will give it a go and we agree with you, we like ours creamy too. What size bulgur do you advise? And another bulgur question for you. Have you ever made a substitute couscous recipe using the smaller type of bulgur? Do you think it would work the same? I love the Moroccan couscous dishes with lots of vegetables. Do you think bulgur would work?
Hi Lulu!
I use fine-ground bulgur for this recipe. Thank you for reminding, I’ll add it to the recipe.
As for your second question, believe or not I have never made something with couscous. I really don’t know why. I think bulgur can be a good substitute though for any couscous recipe. Need to try this myself too.