Coconut Blueberry Breakfast Bulgur




As we all know, purple was a rare colour in the days of kings, queens, and jesters, and only the fabulously rich royalty wore the expensive hue. Have a bowl of royalty every morning with this scrumptious breakfast dish, which could make steel cut oats run for their money!

You’ll need –

  • 1/4 Cup Cracked Wheat Bulgur
  • 1/4 Cup Milk
  • 1/4 Cup Water (You could use all milk if you’d like it creamier)
  • 1/2 Cup Frozen Blueberries
  • 1/4 Cup Unsweetened Shredded Coconut
  • Sprinkling of Splenda or Turbinado Sugar or Honey

You’ll need to –

Bring the bulgur, milk, water and sweetener to a slight boil over medium-high heat. Once you’ve gotten to that point, add the coconut and blueberries, give em a whip and a mix, cover, reduce the heat, and let cook for about 15 minutes, or until all the liquids have been absorbed.

I make sure I stir this occasionally, because the first time I made it, I forgot to set  a timer so the bulgur turned into a glue and stuck like a barnacle to the bottom of the pot. Gross!


Once it’s finished, or to the consistency of your liking, it’s time to plate ‘er up! Take the bowl/dish of your liking and dump in bulgur – splash a bit of milk over, sprinkle a few shavings of coconut, and fresh blueberries for a garnish. You can add other toppings, like nuts or chocolate chips – I bet that would be good!

Eat warm and enjoy the luxury. And the purple stomach!



4 Responses to “Coconut Blueberry Breakfast Bulgur”

  1. VeggieGirl Says:

    Oh my, that certainly IS a “bowl of royalty” – yum!

  2. hk Says:

    ask and you shall receive…goodness, I’m pumped to get crackin’ on this one, already!! thanks!!

  3. iameatingtolive Says:

    Absolutely amazing presentation of the oatmeal and picture! A bowl fit for a queen πŸ™‚

  4. Julz Says:

    You are quite the talent, girl! That photograph is just a burst of energy, I’m adoring your blog SO! πŸ™‚

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