Baked Bulgur & Oatmeal
I am perpetually mystified by those people that do not eat breakfast. Or the folks that have a piece of toast and a cup of coffee and go on their way, inexplicably full despite eating what I would consider little more than a bowl of air. I wake up HUNGRY. If I don’t eat, then watch out because I am unhappy, very cranky, and even more short-tempered than usual. Suffice it to say, breakfast for me has to be substantial. A bowl of cold cereal just isn’t going to get the job done. Give me a bowl of oatmeal or a giant smoothie that requires a quart size mason jar to serve it and then I’m happy.
I understand that mornings are busy. Ours are definitely busy, which is why I make lots of baked oatmeal. It’s delicious, it freezes well; it’s a perfect make ahead breakfast. The other week, I was lamenting over the fact that I was out of my regular oats and I discovered that I apparently went on a bulgur bender over the past few months because I have enough bulgur in my pantry to feed the entire populace of Turkey. I did some experimenting and I now have a new favorite hot breakfast that combines cooked bulgur and quick cooking steel cut oats. The bulgur makes it extra chewy and the apples and raisins give it some sweetness without adding lots of extra sugar. An added bonus is that bulgur has a similar nutritional profile to oats, but with twice the fiber.
If you have never made bulgur, I promise that it is one of the easiest things you will ever make. Ever. It’s easier than rice. Or pasta. You boil water, pour in the bulgur, and cover the bowl. That’s it; it’s really that simple. The bulgur absorbs the hot water and there is no burning of rice on the bottom of the pot or pasta water boiling over. It just sits there and takes care of itself for about 10-15 minutes while you mix up the rest of the ingredients.
I eat a pretty big wedge of this as one serving but if hunger-induced crankiness is not a problem for you, then the recipe could easily be portioned to serve 6 instead.
- 1/2 cup uncooked bulgur wheat
- 3/4 cup boiling water
- 2 large eggs
- 2 cups lowfat milk
- 1 cup quick cooking steel cut oats
- 1 apple, diced
- 1 tsp. cinnamon
- 1/3 cup raisins, roughly chopped
- 1 tsp. vanilla extract
- 2 tsp. pure maple syrup
- 1. Pour bulgur into a bowl with boiling water and cover. Let it stand, covered, for approximately 10-15 minutes or until the water is absorbed.
- 2. Meanwhile, lightly beat the eggs and add in milk, cinnamon, vanilla, and syrup.
- 3. Add oats, cooked bulgur, apple, and raisins.
- 4. Pour into an 8 inch square pan coated with cooking spray.
- 5. Bake at 350 degrees for 50 minutes or until the mixture is fully cooked in the middle.
- 6. If you like, serve with a little drizzle of cream and some extra cinnamon on top!
- This reheats very well so make a batch in the beginning of the week to have on hand for busy mornings!