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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.

Berry Bulgur Breakfast Bake

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.

Berry Bulgur Breakfast Bake

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!

Bulgur Breakfast Bake Video

Berry Bulgur Breakfast Bake

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 muchfaster. 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?

Berry Bulgur Breakfast Bake
Berry Bulgur Breakfast Bake
Berry Bulgur Breakfast Bake
Berry Bulgur Breakfast Bake

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.
Print Pin Rate
Course: Baked Goods, Breakfasts
Cuisine: American
Keyword: breakfast bake, bulgur breafast, healthy breakfast bake, sweet breakfast bake
Diet: Vegetarian
Occasion: 4th of July, Birthdays, Christmas, Easter, Game Day, Valentine’s Day
Time: 60 minutes or more
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 10 servings
Calories: 154kcal
Author: Sarah Bond
5 from 9 votes


  • 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!


Serving: 1serving | Calories: 154kcal | Carbohydrates: 25.4g | Protein: 4.9g | Fat: 4g | Sodium: 108mg | Fiber: 4.3g
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Recipe Rating

  1. swayam says:

    This looks so so love how healthy and filling this is!

  2. Chelsea says:

    Oh my gosh! Looks soooo delicious.

  3. Kavey says:

    I would never have thought to cook bulgur like this, what a neat idea! Love how you layer the fruits with it as well.

    1. Sarah says:

      It’s such a versatile grain! You can make it sweet or savory, much like oatmeal or sturdy like couscous. I love it 🙂

  4. Marsha | Marsha's Baking Addiction says:

    I love breakfast bakes! They’re so simple, yet so indulgent! This berry bake looks so good!5 stars

    1. Sarah says:

      This is my first one! But now that I’ve discovered the beauty of le breakfast bake, I don’t think there’s any going back…!

  5. Amanda | The Chunky Chef says:

    This is one beautiful breakfast bake! I’ve never used bulgur before, but I’ll have to check it out 🙂5 stars

    1. Sarah says:

      It’s a really interesting grain! I’m cooking a few more recipes with it this week, starting with a falafel sandwich today if you’re interested in trying out a few more bulgur ideas 🙂

  6. Logan says:

    This looks delicious! I love eating fruit in the mornings, but this puts a whole new spin on it!

  7. Melissa says:

    YAY sun and that breakfast looks AMAZING.

  8. Love this idea! Healthy and tasty breakfast

  9. Andrea says:

    This looks delicious and I know my kids will love it too.5 stars

    1. Sarah says:

      I would think they might even like to help put this together too! I love it because it doesn’t have to be neat. Just measure, throw it in, bake 🙂

  10. Chrissa - Physical Kitchness says:

    This is SO creative! I’ve had bulgar in my pantry for months but stumped what I should do with it. Totally trying this!!

    1. Sarah says:

      Thanks, Chrissa! Happy to help you find some inspiration! 🙂

  11. Leah says:

    This sounds like a lovely breakfast! I bet it will be delish with a cup of coffee!

    1. Sarah says:

      Definitely! I mean, everything is made more delish with coffee, right? 😉

  12. Ramona W says:

    I would love this for breakfast!! It looks like a rainbow of flavors all topped with a beautiful crust!!5 stars

  13. January Erskine says:

    Oh this looks so good! I love all the fresh fruit. Can’t wait to make it.

  14. Rachel says:

    Love how fresh n’ sassy this looks! The blue background paired with the berries is so juicy.5 stars

  15. This looks delicious and easy – two ideal aspects of any good recipe 🙂 I love the fruit in there as well. It seems like it would brighten up the flavors. YUM!

  16. Chrisy @ Homemade Hooplah says:

    I’ve never had this before, but it looks so simple and so GOOD! Can’t wait to try it 😀5 stars

  17. Angie says:

    That looks delicious, and I really need to try it. Can you believe I don’t own a cast iron skillet?5 stars

    1. Sarah says:

      I only JUST got mine this last Christmas, and this was my first go at using it! Safe to say I’m already in love 🙂

  18. Lori says:

    I am going to the store to buy some bananas and we are having this for breakfast!!!

    1. Sarah says:

      You mean you’re cooking something besides cornbread in that ole cast iron skillet?! 😉

  19. Amy says:

    Looks delicious! I just wanted to know what size skillet did you use for this recipe. I’m assuming a 12 inch skillet by I wanted to double check to make sure.

    1. Sarah says:

      Hi Amy, great question! Yes my cast iron skillet is a 12 inch, and you could use a similarly sized square/rectangular baking dish if need be. Happy cooking to ya! 🙂

  20. Katie says:

    This looks so good – are you able to tell me how many grams 1 portion is? I can’t seem to see in the recipe.

    1. Sarah says:

      Hi Katie! Sorry but I’m not sure many grams it would be, but this recipe makes about 10 cup-sized servings 🙂

  21. Andrea A Aguilera says:

    Does this hold well in the fridge for multiple breakfasts and/or can you freeze ?

    1. Sarah says:

      Great question Andrea! This store well in the fridge for a few days. I haven’t tried freezing it before so I’m afraid I can’t give a good answer there. Would love to here how it goes if you do freeze it! 😀

  22. Nan says:

    To cut down on potassium (3 bananas) what could I substitute?

    1. Sarah Bond says:

      Hi Nan! While I haven’t had the chance to try this, you might be able to sub in apple sause (I would use about 1/2 cup apple sauce per banana). Would love to hear how it goes!

  23. Can you remove the eggs to make this vegan? Also, what can use in place of the eggs?

    1. Sarah says:

      Hi there! I haven’t tried making this recipe with eggs so it’s hard to say what exactly would work well, but flax eggs would probably be your best bet!

  24. Roddy says:

    Hi Sarah
    I’ve made this bake numerous times now, each time it was tasty and well appreciated. So thank you for an excellent easy to follow recipe. I’ve made a few changes you may or may not be interested in.
    I now replace the sugar with a few chopped dates still tastes great. This week I use sliced apple on the base instead of bananas, again it tasted great.
    I noticed a comment in Oct19 asking if it freezes well, you hadn’t at that time tried freezing it, have you since?
    Thanks again

    1. Sarah says:

      Thanks so much for the tips, Roddy! I still haven’t frozen it, unfortunately, so I can’t say for sure.

  25. Roddy says:

    Apologies, I forgot to leave a rating.

    Roddy5 stars

    1. Sarah says:

      Thanks so much, Roddy! 😀