Hot Bulgur Cereal

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/21
Breakfast Bulgur Cereal
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
59 Calories
1g Fat
10g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 59
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 214mg 9%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 4g
Vitamin C 0mg 0%
Calcium 105mg 8%
Iron 0mg 2%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hot cereal doesn't have to be oatmeal; there are other grains, such as bulgur, that when cooked with some milk and sweetener become a wonderful breakfast food, loaded with texture and flavor. Bulgur wheat is an easy-to-cook and versatile grain that may be best known for its starring role in tabbouleh. But it is also delicious when made into a hot cereal, which brings out its nutty flavor and chewy texture.

The bulgur is boiled along with milk and brown sugar and then simmered until thick and tender. Feel free to use skim or one percent milk to keep the recipe low in calories and fat, and if you prefer a savory breakfast (or feel the bulgur's flavor can stand on its own) skip the sweetener. You can top this comforting bowl with maple syrup, fresh berries, raisins, dried cranberries, or any other fruit you like.

Bulgur is available in different sized grains—for this cereal, a medium or coarse grind is best—and can be found in the baking or cereal aisle, as well as the bulk food section and online. This recipe makes enough for two but is easily doubled for a family breakfast.

Ingredients

  • 1/2 cup bulgur wheat (medium grind)

  • 1 1/4 cups skim or 1 percent milk, plus more for serving

  • 1/4 teaspoon salt

  • 1 tablespoon light or dark brown sugar, packed, optional

  • Maple syrup, blueberries, strawberries, raisins, dried cranberries, for optional toppings

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan, combine the bulgur, 1 cup of the milk, the salt, and the brown sugar, if using.

  3. Bring to a boil.

  4. Reduce the heat to medium-low and simmer, stirring frequently, until thickened and tender, 12 to 16 minutes.

  5. As it nears the end of cooking time, add a little more milk or water if needed to reach your desired consistency.

  6. Serve the hot bulgur cereal with a little maple syrup and/or brown sugar, or top with berries, raisins, or dried cranberries, as desired.

  7. Enjoy.

Topping Ideas

  • Add chopped apples and cinnamon, or cooked cinnamon apples.
  • Top with golden raisins and nuts like slivered almonds.
  • Add sliced bananas and toasted walnuts.
  • Sprinkle in a bit of granola for crunch.

Make in a Slow Cooker

Like overnight oatmeal, this breakfast bulgur cereal can also be made in the crock pot. Grease the insides of a slow cooker with 1 tablespoon of butter. Add the bulgur wheat, along with the amount of water and salt indicated on the package (usually a 2 to 1 ratio, or 2 cups of water per 1 cup of grain). Cover and cook on low for 6 to 8 hours. Top with your favorite add-ins.