Bulgur Porridge Breakfast

Warm Bulgur Porridge 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.

Love warm breakfast bowls? Let's try it with bulgur wheat this time! You will be amazed with the result. You can top it with any seasonal fruit you like and serve with nuts if you want. And if you love bulgur as much as we do, you should see our best bulgur recipes too!

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 a porridge form. We are on the savory side when we think of bulgur and we mostly make a pilaf or soup with it. You might have heard about the most popular Cigkofte with red bulgur or bulgur salad called kisir.

So I was quite intrigued when I saw a breakfast porridge 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.

More Bulgur Recipes

• Chicken Wings with Bulgur
• Bulgur Lentil Balls
• Boza

If you love to start your day with a light and healthy breakfast, this bulgur porridge 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 porridge with bulgur, 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 this bulgur porridge. 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 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.

If you love quince fruit, you should see our ultimate fall dessert recipe with it: Poached Quinces.

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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