Berry Bulgur Breakfast Bake
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!
Servings: 10 servings
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
*Alternatively, you can swap steps 4 and 5 to have the grains on the bottom and fruit on top, like I did in this video. It makes for a more colorful bake!
Storage: You can store leftovers in the fridge in an airtight container for up to 5 days. Just reheat a slice in the microwave or the whole skillet in the oven.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 25.4g | Protein: 4.9g | Fat: 4g | Sodium: 108mg | Fiber: 4.3g
