Nothing will jump start those cold winter bones quite like a bowl of this Cinnamon Banana Breakfast Bulgur.
Today I was planning to bring you a really tasty 3 Bean Salad. But with the onset of Operation Frozen Tundra, I just couldn’t bring myself to even THINK about eating a cold salad, let alone post about one.
We’ve spent the last few days huddled up on the couch wearing two layers of socks, sweat pants, a sweatshirt, and a jacket. That’s right folks, I’m wearing my jacket INDOORS. 100 year old homes are full of charm…and also drafts. Efficient they are not, my friends. So to avoid having to sell my right kidney to pay the gas bill this month, we’ve been loading on the blankets and chain-drinking hot cocoa.
Normally I am completely satisfied with scarfing a bowl of cereal for breakfast before heading out the door. But when it’s this cold, my body demands something warm before functioning. And nothing will jump start those cold winter bones quite like a bowl of this Cinnamon Banana Breakfast Bulgur.
Guys, I am headed to full out obsession town with this bulgur. Obviously I loved it in this salad, but adding a bit of sweetness and serving it for breakfast is even better. If you don’t like oatmeal because of the mushy texture, bulgur is about to be your new best friend. It retains all of it’s wonderful, hearty chewiness but gives you the nutty, sweet, satisfying comfort of a bowl of oatmeal.
This is about as easy as a recipe gets. 20 minutes, 5 ingredients. I’ve kept things clean and simple with just a dusting of cinnamon and hint of brown sugar, but adding peanut butter or cranberries or walnuts is totally encouraged. I like to add more almond milk at the end too, so the bulgur grains are swimming in a little puddle of liquid. For some reason, it makes me think of porridge. And thinking of porridge makes me feel warm and cozy. And that’s a feeling I want to hold onto.
Cinnamon Banana Breakfast Bulgur
- 1 cup bulgur
- 2 1/2 cups unsweetened almond milk, plus more for serving
- Pinch salt
- 3 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 banana, sliced
- Place the bulgur, almond milk, and salt in a medium saucepan. Bring the mixture to a boil, cover, reduce heat to low and simmer for 12-15 minutes or until bulgur is tender.
- Stir in the brown sugar and cinnamon.
- Divide mixture between bowls. Top with sliced bananas, an additional sprinkling of cinnamon, and more almond milk, if desired.