Ever since I read Yes Please last year, I’ve remembered Amy Poehler’s motto, “Good for her, not for me.” It’s kind of how I feel about anyone who has given up sugar. That’s awesome for you, and so healthy, but I would never do it. I mean, I wrote a dessert cookbook. It’s no secret that I ? sweets. One of the reasons that I run so much is so that I can “afford” to splurge regularly on banana sprinkles skillet cookies.
But.
Lately I’ve been trying to cut back on my (and my family’s) intake of refined white sugar, especially at breakfast. Between Alex’s flavored oatmeal, Owen’s flavored yogurt, and my flavored soy coffee creamer, I feel like we’re on a bit of an overload. It’s time to turn the sugar ship around.
These overnight bulgur bowls are the first step in a new direction. They are entirely refined-sugar free. In fact, the whole recipe has just two tablespoons of maple syrup in it, but you’d never know it because they taste so perfectly, deliciously sweet.
Bulgur is 100% whole wheat and packed with protein, fiber, and iron. Like oatmeal, it’s super simple to prep overnight. Just combine it in a bowl with unsweetened almond milk and whatever flavorings you like. I used a splash of vanilla extract and a big pinch of cinnamon, but almond extract, ginger, nutmeg, garam masala, or pumpkin pie spice would all be lovely. Then cover the bowl with plastic wrap and stash it in the fridge overnight. In the morning, just fluff and go. You can heat it in the microwave, or eat it cold.
The maple berry sauce is just as easy. Toss some frozen berries in a pot. Drizzle in the maple syrup. When the berries have released all their juices, stir in a slurry of cornstarch and water and simmer until thick. Wholly yum, you guys. This sauce is a new staple in our fridge. We could seriously eat it on anything–pancakes, French toast, or even just a slice of bread slathered with ricotta.
Toppings are totally optional. I sprinkled these bowls with chopped nuts, but you could also use chia seeds, pumpkin seeds, sliced banana, or toasted coconut.
I wish I could say I’ve converted Owen, and I now have a three-year-old who scarfs down a big bowl of bulgur every morning, but…let’s be real. This recipe is really for busy working grown-ups like you and me. Overnight breakfast bulgur is a great take-to-work option. 10 minutes of prep and you have a delicious, healthy breakfast to enjoy all week!
Overnight Breakfast Bulgur with Maple Berry Sauce
2016-01-13 02:10:18
Serves 4
These breakfast bulgur bowls are vegan and refined sugar-free. Top them with chopped nuts, sliced bananas, or toasted coconut. They are equally delicious hot or cold.
For the bulgur
- 1 cup bulgur
- 2 cups unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of kosher salt
For the maple berry sauce
- 1 (10-ounce) package frozen mixed berries
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch mixed with 2 tablespoons water
To make the bulgur
- Combine the bulgur, almond milk, vanilla, cinnamon, and salt in a large bowl. Cover with plastic wrap and refrigerate overnight.
To make the maple berry sauce
- Combine the berries and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the berries release their juice and the mixture comes to a boil. Stir in the cornstarch mixture and cook, mashing the large berries a bit with a spoon, until the mixture is thick, about 5 minutes. Remove from the heat and cool.
To assemble
- In the morning, scoop the bulgur into individual bowls (if there is any almond milk leftover, drizzle it over the top). Heat in the microwave if desired. Top with the berry sauce and serve.
Adapted from This recipe was very loosely inspired by Giada de Laurentiis
Turnip the Oven https://turniptheoven.com/
Liz @ I Heart Vegetables says
Ok THIS breakfast is a reason to get out of bed in the morning! haha it looks so delicious!
Kristina says
I LOVE the good for her, not for me motto! more people should remember that, really.
and sugar – I hate to use a way over uttered phrase, but honestly? everything in moderation! ha! 😉 plus, I am just not a fan of the chemical taste of stevia…
this sounds like the perfect alternative to our daily oatmeal!
Beth (OMG! Yummy) says
I’ve been wanting to try this with oats – think I’ll try bulgur first. Love the berry sauce too – I have a compote on my blog – it’s so easy but it’s one of my most popular posts! Thanks for the inspiration here and beautiful photos.
Lucy Baker says
Thanks Beth! I’m going to check out your compote. It’s my favorite over ice cream 🙂
Aarik says
Yes! This looks super healthy and delicious! I always forget about bulgur, so I will give this a try! =) I recently started cooking with Freekeh. Have you heard of it? I love your beautiful pictures and descriptions. Cheers!
Elsa | the whinery says
I love this breakfast! I haven’t had bulgur in a while, thanks for reminding me of how delicious and good-for-you it is. I’ll definitely be trying your berry sauce, it looks yum! 🙂
Cristie @ Little Big H says
This is my kids me f breakfast. Love it.