Bulgur Porridge – Reinventing Cereal (Vegan, 12 Mins)
- Updated on Feb 25, 2020
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When I first heard about bulgur porridge I was a little sceptical.
I’m the first to admit I get bored by breakfast. More than bored, frustrated.
I know I need to eat it, I know I want to eat it – but I look around the kitchen and all I see are foods I’ve eaten a million times before.
They might be healthy, but if I don’t eat them, they’re not going to do me much good, are they?
So when bulgur porridge came along – the same bulgur we know from salads and lunches, I was sceptical.
We love experimenting, and we love it when things go right. This bulgur porridge has gone right. So fantastically right.
Actually, this recipe is a bit of a social networker when it comes to the food world. See below…
Why do we love bulgur porridge?
There are many reasons, and four truly stand out.
- Bulgur is a whole grain! Whole grains are far superior to white/refined grains because they are ‘complete’.
This means they contain the three main parts of a grain – the bran, the germ and the endosperm. Each part brings along valuable nutrients and minerals like B vitamins, protein, fibre and healthy fats.
A refined grain (think white bread, white pasta, white flour) has the bran and germ stripped off – taking away half (or sometimes two thirds) of the nutrients, and even a quarter of the protein.The health benefits of wholegrains are shown to be huge, so it makes sense to eat them over refined grains whenever we can. Bulgur porridge is the perfect opportunity 😉
image used with kind permission from www.wholegrainscouncil.org - It’s naturally sweetened – with banana! Bananas rock because not only are they tasty, they’re also loaded with more vitamins and nutrients! This makes this breakfast one powerhouse of healthy start to the day (11 evidence-based health benefits of bananas).
It can be a bit easy to get bored of bananas though, and after a while the thought of squeezing yet another one down for breakfast can become a bit unappealing.
If that sounds familiar then check out these 18 healthy banana recipes (and try out this porridge, obviously!) - It’s vegan! Or at least we eat it that way. Sure you can use dairy, but unless you really have to we highly recommend almond or oat milk – they go really nicely. If you’ve never considered the environmental differences between oat milk and dairy – it’s certainly worth thinking about.
- It’s so versatile! The ingredients we’ve listed below are the ‘standard’ version, but you can really make this however you like. Can’t get peaches at the moment? Use mango. Can’t find mango? Take apple, or even raisins!
Anything else?
I’ve recently taken to adding chia and flax seeds to my bulgur porridge as well. The Western diet can be shockingly low in omega 3s – and it’s real brain food. This is a really easy way to raise our omega 3 levels.
You might have skipped past everything I just wrote about why this bulgur porridge is so healthy. And if you have – no matter. There’s just one or two more things to know – this breakfast is super-tasty, and super-quick. For me, breakfasts will never be the same again.
Ingredients
- ½ cup bulgur
- 2 tbsp flax seeds
- Salt to taste
- 1 cup soy milk (or milk of choice)
- ½ cup water
- 1 ripe banana
Instructions
- Give the bulgur a quick rinse, then add it together with flax seeds, salt, water and milk into a pot and bring to a boil. Then reduce to a simmer and let it cook for 10 minutes until the bulgur is nice and fluffy.½ cup bulgur, 2 tbsp flax seeds, Salt to taste, 1 cup soy milk, ½ cup water
- Peel and mash the banana and chop the peanuts.1 ripe banana, 2 tbsp peanuts
- Dice the mango or peach.½ mango
- Once the bulgur is ready, stir in the mashed banana.
- Now spoon into a breakfast bowl, sprinkle over some peanuts and mango/peach.
- Pour in milk to create a lovely castle moat and enjoy!½ cup soy milk
NOTES
- Tips: No mango around? Use any fruit you like.
- Make-ahead? Yes, prep the night before.
Nutrition
Please note that sometimes ‘bulgur’ is referred to as ‘bulgar’ but it’s the same thing 🙂
Comments
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2 comments
Didn’t have steel cut oats but had bulgar. Haven’t ever tasted nor cooked it before. I searched for a recipe and found your video.The video made the recipe very easy to follow. To be honest, I didn’t read the recipe I didn’t have a mango but bananas and dates which paired well together. I also used soy milk. Will be making it again. Thanks for sharing.
Teresa
Really happy the bulgur turned tasty for you! It’s a staple here at home too, lovely alternative to porridge 🙂