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When you need a healthy and easy morning bite, this berry bulgur breakfast bake delivers. It comes together in just 15 minutes, and the rest of the time is spent waiting for it to bake. So whip it up as meal prep, for a family brunch, or even take it camping, as one reader has!
save this recipe!Bulgur is a nutrient-packed grain that can be used in many similar ways to oats and quinoa. It can be a topping for a Tabbouleh salad, or it can be used to make a breakfast casserole!
This bulgur breakfast bake is perfect for:
- Meal prepping for a busy week
- Spending just 15 minutes actually making something
- When it’s cold out and you want a hearty and healthy breakfast recipe
So if that’s you, then let’s make breakfast!
Reader rating
“This was yummy! I premade it for a camping trip and froze into individual portions in foil so I did not have to cook, just thawed out. Perfect with a dollop of yogurt. Never before thought of bulgur and breakfast together, but will likely be trying this with more variations in future.” —Anne
Grab These ingredients
Jump to the recipe card for exact measurements!
- Mixed Berries and Bananas: The bottom of this bake is made of caramelized banana slices and mixed berries. Frozen or fresh berries are fine!
- Bulgur: I use a medium-grind bulgur, which is hearty like quinoa but cooks much faster since it’s made from wheat. Cooking it in butter helps bring out its natural sweetness.
- Oats: I also added some rolled oats for texture and added fiber. If you can’t have oats, you can use extra bulgur.
- Flavor Makers: To spice up the bulgur and oats, you’ll need brown sugar, salt, and cinnamon.
- Milk: Bulgur needs liquid to cook, so we will start with milk to make a custard-like mixture. Any kind you like will work!
- Eggs: The next step in the custard mixture is eggs to help the bake set up.
- Vanilla: And finally, vanilla extract, which brings richness and enhances all the other flavors. It’s like everyone’s favorite wingman!
- Coconut Flakes: These are optional but highly recommended for topping the bake and adding a little crunch. You could also top it with something even more crunchy like granola.
More Protein
If you want to enjoy this recipe with a bit of added protein, try mixing peanut butter powder into the custard base. And then, for good measure, enjoy it with a dollop of Greek yogurt – delicious!
It’s simple!
Most of this recipe is spent waiting for it to bake and enjoying the warm and cozy flavors seeping from the oven. Otherwise, it’s just 15 minutes to get it in the oven! If you have a cast iron, that works great for this recipe. This is just a brief overview, jump to the recipe card for the full instructions.
- Saute the banana slices in butter until brown and caramelized.
- Layer the bananas and berries in a cast iron skillet.
- Mix together the bulgur, oats, brown sugar, salt, and cinnamon and add this mixture to the cast iron.
- Mix together the milk, eggs, and vanilla, and slowly pour it over the bulgur and oats. Sprinkle with coconut flakes.
- Bake until lightly browned and then enjoy with fresh berries and Greek yogurt!
Does bulgur need to soak?
Nope! Some recipes require rinsing and soaking the bulgur first, but with a bake, you don’t have to. The longer bake time is plenty for the bulgur to absorb the liquid and soften.
Make it plant-based
If you need a vegan breakfast bake, try swapping the eggs with flax eggs (1 tbsp flaxseed mixed with 3 tbsp water = 1 egg). A plant-based premade product like Just Egg will work, too.
Serving Suggestions
This vegetarian breakfast casserole pairs well with many recipes. Here are some of my favorite sides.
- Campfire Scrambled Eggs: If you do take this camping, try making these easy scrambled eggs to go with it!
- Vegan Breakfast Sausage: For a bit of added protein and a sweet and savory combo, add these sausages to the menu.
Berry Bulgur Breakfast Bake
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was yummy! I premade it for a camping trip and froze into individual portions in foil so I did not have to cook, just thawed out. Perfect with a dollop of yogurt. I will make again, but will probably add nuts to add some more crunch and protein and maybe some PB2. Never before thought of bulgur and breakfast together, but will likely be trying this with more variations in future. thank you!
That’s such a great idea! Thanks so much for letting us know how it went, Anna! 😀
Hello! I have just come across this recipe and I would LOVE to try it! I have an oat allergy, I was wondering if I could use extra bulgar in lieu of the oats. Thank you for your help!!!!
I think that would work, yes! 😀