Berry Bulgur Breakfast Bake
An easy, healthy breakfast bake that comes together quickly and fills your home with the warm aroma of oats and berries.
Guys, it’s SUNNY! I’m in Holland and the sun has been shining for the past 3 days, which must be a record for this place. When it’s drizzly and gray, my morning routine involves eating a warm bowl of oatmeal in my oversized puffy North Face jacket while I wait for the radiator to boot up and thaw me out. But now that it’s sunny, everything has changed! Sunny = berries and happiness and taking off my North Face before 9 and energy for making a breakfast fancier than oatmeal. And so, this Berry Bulgur Breakfast Bake was born.
I only discovered bulgur last week but golly gee is it a fun food. It has resemblance to the texture of quinoa, but it’s made from wheat and cooks sooo much faster. And because it contains a lot of the bran and germ of the wheat kernel, its got a lot of healthy stuff going for it too. And there’s nothing better than a breakfast that takes minimal effort/dishes AND packs a healthy punch, amiright?
And also, HOW EXCITING IS THIS?! I made my first video! With tremendous help from the boyfriend-tulip-man, who selflessly offered his hands as models, we put this Berry Bulgur Breakfast Bake on the big screen. Check it out!
Berry Bulgur Breakfast Bake
- 1 Tbsp butter or flavorless oil 14 g
- 3 ripe bananas sliced
- 2 ½ cups frozen or 1 ½ cups thawed mixed berries 12 oz, 340 g
- ½ cup fine or medium grind bulgur 94 g
- ½ cup rolled oats 67 g
- 3 Tbsp brown sugar 25 g
- ¼ tsp salt 1.5 g
- 1 tsp cinnamon 2.6 g
- 2 cups milk 473 mL, whichever variety you prefer
- 2 eggs
- 1 tsp vanilla extract 5 mL
- ½ cup coconut flakes 20 g, optional
- Heat butter or oil over medium/high heat in a cast iron skillet (if possible) or large frying pan.
- Add sliced bananas and cook about 3 minutes on each side, until bananas begin to brown and caramelize. Remove from heat.
- If you have a cast iron skillet, we’ll bake this right in the skillet. If you do not, grease a medium-sized baking dish and transfer bananas into the dish. Evenly layer thawed berries onto the bananas.
- In a separate bowl, mix bulgur, oats, brown sugar, salt, and cinnamon. Pour evenly over berries.
- In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly over bulgur mixture.*
- Sprinkle coconut flakes over top.
Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is lightly browned.
- Enjoy warm or cold, drizzled with honey or topped with a dollop of Greek yogurt and fresh berries.
*Alternatively, you can swap steps 4 and 5 to have the grains on bottom and fruit on top, like I did in this video. It makes for a more colorful bake!
Helpful Products for this Breakfast Bake
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