Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt

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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 eluded 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.

Ingredients

  • 1 1/2 cup Hodgson Mill Bulgur Wheat
  • 3 cups water
  • 7 1/2 Tbsp brown sugar, 1 1/2 Tbsp per serving
  • 1 1/2 cup walnuts, 2 Tbsp per serving
  • 2-3 medium banana, 1/3 cup fresh banana slices per serving
  • 2/3 cup Greek yogurt, 2 Tbsp yogurt mixture per serving
  • 4 tsp honey
  • 1/4 tsp ground cinnamon
  • extra ground cinnamon, for sprinkling

Directions

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. Print this Recipe

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