This Coconut Bulgur Breakfast Bowl is a warm, nutritious, filling, and of course a delicious way to begin your day. I can guarantee you’ll want to swap out your bowl of oatmeal for this!
Bulgur Breakfast Bowl
When the mornings are a bit on the chilly side, I like to warm up with a comforting and wholesome breakfast. Oatmeal can get pretty boring so I like to mix up my breakfast routine with a Bulgur Breakfast Bowl.
Typically used in pilafs, soups, salads, and other main dishes, bulgur (aka cracked wheat) also works wonderfully as a morning cereal. This whole grain, which is popular in the Middle East, makes a healthy alternative to oatmeal. It has a lower glycemic index, and it is full of fiber, protein, B vitamins, manganese, and magnesium.
I’ve always had bulgur as a savory dish, until recently when I got the idea to make it for breakfast. I sweeten it lightly with some honey and add milk to make it creamier. Bulgur is quick cooking, so it makes it the perfect breakfast when you are in a hurry. The chewy texture and nutty whole grain flavor is a pleasant alternative to oats.
As for toppings, this Bulgur Breakfast Bowl is very versatile. I decided to top mine with blueberries, coconut flakes, cinnamon, and honey, but you can certainly dress it up however you like.
A warm bowl of Breakfast Bulgur is a delightful and nutritious way to jump start your day, and will definitely keep you full until lunch time!
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Ingredients in Bulgur Breakfast Bowl
Let’s go over the ingredients you will need for this coconut bulgur breakfast bowl. Using high-quality ingredients is key to producing the best bulgur breakfast bowl!
- Bulgur: Bulgur is the perfect healthy substitute for oats in the morning.
- Choice of milk: Use your favorite dairy or non-dairy milk. Some of my favorite options are coconut milk, almond milk, and oat milk.
- Cinnamon: Cinnamon adds the perfect touch of flavor to the bulgur.
- Honey: I like to use a mild-flavored ethically sourced local pure honey in my recipes. This one is my favorite!
- Blueberries: You can use fresh or frozen blueberries or any other fruit you prefer.
- Coconut flakes: Unsweetened coconut flakes add texture and flavor without adding extra sweetness.
How to Make Coconut Bulgur Breakfast Bowl
- Cook the bulgur. In a medium saucepan, combine bulgur, milk, and water. Bring to a boil and stir. Remove the saucepan from heat, cover and leave it to sit until the bulgur absorbs all of the liquid. Once all the liquid has absorbed, stir in the remaining coconut milk, cinnamon, and honey.
- Serve and top the bulgur. Spoon the bulgur into a bowl. Top with more milk and your favorite toppings.
Bulgur Frequently Asked Questions
Does bulgur need to be soaked?
You don’t have to wash bulgur before cooking, but some recipes (not this one!) do require rinsing if you don’t drain the bulgur after it’s been cooked.
Is bulgur plant based?
Bulgur is made from dried, cracked wheat - usually durum wheat. After it’s cooked it has a similar consistency to couscous or quinoa.
More Breakfast Recipes You’ll Love
- Sweet Cinnamon Crepes
- Superfood Chocolate Espresso Granola
- Fluffy Cottage Cheese Protein Pancakes
- Tropical Steel Cut Oats
- Chocolate Hazelnut Smoothie Bowl
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Bulgur Breakfast Bowl
- 1 cup 175 g coarse bulgur
- 1 ½ cups 360 ml milk of choice
- ½ cup 120 ml water
- ½ tsp cinnamon
- 2 tsp honey
- milk of choice
- fruit blueberries, raspberries, strawberries, banana, etc.
- coconut flakes
- In a medium size saucepan, combine bulgur, milk, and water. Bring to a boil and stir.
- Remove from heat, cover and leave it to sit until the bulgur absorbs all of the liquid (about 12-15 minutes).
- Once all the liquid has absorbed, stir in the cinnamon, and honey.
- To serve, spoon the bulgur into a bowl. Top with more milk and your favorite toppings.