I think I’ve found my new favorite hot cereal. You’ll remember in my earlier post for Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese that I’ve discovered the wonders of Hodgson Mill Bulgur Wheat with Soy. In that same post I alluded to a great way to use bulgur wheat as a hot cereal – and here it is: hot cooked Hodgson Mill Bulgur Wheat mixed with brown sugar and toasted walnuts and topped with slices of banana. As tasty as this combination is, we won’t stop here – no, no. We’re going to put some Greek yogurt, mixed with honey and cinnamon, on top of it all. And so, may I present: Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt. Delicious, easy and so good for you – you simply must make this.
So what is bulgur wheat, anyway? Actually, it’s not as odd as the name suggests. Bulgur is whole wheat that’s been precooked (steamed) then dried and cracked. It’s a good source of fiber that’s low in cholesterol and may help reduce the risk of heart disease. I’m also a big fan of the slightly chewy texture and nutty, whole grain taste. And have I mentioned what a great value it is? The entire 18 oz. box of bulgur costs around $2.40, and this recipe uses a little less than half of a box. That’s just slightly more than $1 for all five servings of bulgur in this recipe. That’s amazing such a nutrition-dense food is such a great value.
In a medium-sized saucepan, combine the water and bulgur wheat and bring to a boil. Turn the heat down, cover the pot and simmer for 10-12 minutes or until the liquid has been absorbed. Remove the lid and set pot aside.
While the bulgur is cooking, toast the walnuts in a single layer on a baking sheet in a 350˚F oven for 8-10 minutes or until lightly browned and you can smell the toasty aroma. Remove from the oven and set aside to cool.
The bulgur will look like this when it’s finished cooking. Look at all of those lovely little grains.
In a small bowl, stir together the Greek yogurt, cinnamon and honey. Set aside.
Next, scoop a cup of the cooked Hodgson Mill Bulgur Wheat from the saucepan and place into a bowl (there will be about 5 cups worth in the pot). Add the brown sugar and toasted walnuts and toss them together with the bulgur in the bowl. Add the banana slices on top of the bulgur mixture followed by a generous dollop of cinnamon-honey yogurt. Give the whole thing one last dusting of cinnamon and breakfast is ready.
It takes less than 15 minutes to cook a big pot of tasty, healthy, whole grain Hodgson Mill Bulgur Wheat – that’s it. And these leftovers can be refrigerated, much like Hodgson Mill Steel Cut Oats, and reheated as needed in the microwave for up to a week. If you toast a couple handfuls of walnuts and mix together some Greek yogurt with cinnamon and honey, you’re that much closer to having my new favorite breakfast every day for a week; that is unless your children eat it all first. Enjoy!
Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt
- 1 ½ cups Hodgson Mill Bulgur Wheat
- 3 cups water
- 7 ½ Tablespoons brown sugar (1 ½ Tablespoons per serving)
- 1 ½ cups walnuts, toasted (2 Tablespoons per serving)
- 2-3 medium bananas (1/3 cup fresh banana slices, per serving)
- 2/3 cup plain Greek yogurt (2 Tablespoons yogurt mixture per serving)
- 4 teaspoons honey
- 1/4 teaspoon ground cinnamon
- Extra ground cinnamon for sprinkling
In a medium-sized sauce pan, combine the water and bulgur wheat and bring to a boil. Turn the heat down, cover the pot and simmer for 10-12 minutes or until the liquid has been absorbed. Remove the lid and set pot aside. While the bulgur is cooking, spread the walnuts onto a baking sheet in a single layer and cook in a 350˚F oven for 8-10 minutes or until they’re lightly browned and you can smell the aroma of them becoming toasted. Remove from the oven and set aside to cool. In a small bowl, stir together the yogurt, cinnamon and honey. Set aside.
Next, scoop a cup of the cooked bulgur wheat into a bowl, add the brown sugar and toasted walnuts and toss them together with the bulgur. Add the banana slices on top followed by a generous dollop (about 2 Tablespoons) of cinnamon-honey yogurt. Dust with additional cinnamon if desired. Leftover bulgur wheat and cinnamon-honey yogurt can be kept refrigerated in separate airtight containers for one week. Leftover toasted walnuts can be kept in an airtight container at room temperature for up to two weeks.
Makes enough for 5, 1-cup portions of bulgur wheat, with enough yogurt and walnuts to garnish each cup.
Adapted from Cooking Light Magazine