Author Notes
Breakfast Bulgur with Blueberry Sauce is a warm, nutritious, filling, and of course – a delicious way to begin your day. —Angelina Papanikolaou
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Ingredients
- Bulgur
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1 cup
coarse bulgur
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1 1/2 cups
light coconut milk
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1/2 cup
plus 2 tbsp water
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1/2 teaspoon
ground cinnamon
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3 teaspoons
honey, divided
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1 pint
blueberries
- Toppings
-
1 tablespoon
unsweetened coconut flakes
-
1 tablespoon
chopped pistachios, or any other nuts
-
2 teaspoons
chia seeds
-
2 teaspoons
coconut sugar
-
2 teaspoons
bee pollen
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2 teaspoons
almond butter
-
1
banana, sliced
Directions
-
In a medium saucepan, combine bulgur, 1 cup of the coconut milk and ½ cup of water. Bring to a boil and stir. Remove from heat, cover and leave it to sit until the bulgur absorbs all of the liquid (about 12-15 minutes). Once all the liquid has absorbed, stir in the remaining coconut milk, cinnamon, and 2 tsp of honey.
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While you are waiting on the bulgur, prepare the blueberry sauce. In a small saucepan over medium-low heat, combine the blueberries, 2 tbsp of water, and 1 tsp of honey. Cook, stirring frequently, until the berries break down and sauce thickens slightly (5-7 minutes).
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To prepare the toppings, combine the coconut flakes, pistachios, chia seeds, coconut sugar, and bee pollen in a small bowl.
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To serve, spoon the warm bulgur into a bowl. Top with the almond butter and hot blueberry sauce. Sprinkle with the coconut flake mixture and adda few banana slices.
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