Breakfast Bulgur Cereal

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/30/19
Breakfast Bulgur Cereal
Diana Rattray
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 2 to 3 servings

This hot cereal is loaded with texture and flavor. Top the bulgur cereal with a drizzling of maple syrup and raisins, or top with fresh blueberries or strawberries. This cereal is a nice change from oatmeal or cream of wheat.

This recipe is easily doubled for a family breakfast.

Ingredients

  • 1/2 cup bulgur wheat (medium grind)
  • 1 to 1 1/4 cups milk (skim or 1%, plus more for serving)
  • 1/4 teaspoon salt
  • Optional: 1 tablespoon brown sugar (packed, light or dark)
  • Optional Toppings: brown sugar, maple syrup, blueberries, strawberries, raisins, dried cranberries

Steps to Make It

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

  2. Bring to a boil.

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

  4. Add a little more milk or water if needed as it nears the end of cooking time.

  5. Serve with a little maple syrup and/or brown sugar, or top with berries, raisins, or dried cranberries, as desired.

Tips

Any-Grain Crock Pot Porridge

  1. Grease the insides of a slow cooker with 1 tablespoon of butter.

  2. Add grits, bulgur wheat, or oats 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).

  3. Cover and cook on low for 6 to 8 hours.

  4. Add chopped apples and cinnamon, raisins and nuts, or your favorite add-ins.