Breakfast Bulgur Wheat with Mixed Berry Sauce

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A deliciously different hot cereal – if you’ve never tried nutty-tasting, whole grain bulgur wheat for breakfast, try it with this sweet-tart mixed berry sauce for a real treat.


  • 2 cups unsweetened vanilla-almond milk
  • 1 cup Hodgson Mill Bulgur Wheat
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • olive oil, for drizzling


In a medium-sized saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt.  Bring mixture to a boil over medium heat.  Lower the heat, cover the pan and cook until the bulgur is tender and most of the liquid has been absorbed, 12 to 15 minutes.  Stir the mixture once or twice to make sure the bulgur isn’t sticking to the bottom of the pan and to check for doneness. Spoon the cooked bulgur into individual bowls and drizzle each portion with some olive oil and berry sauce. Serve immediately.

Mixed Berry Sauce

1 (15-oz) bag frozen mixed berries

4 Tbsp agave syrup

In a medium saucepan, combine the frozen mixed berries and agave.  Bring the mixture to a boil over medium-high heat, lower the heat and simmer until the fruit is softened and slightly thickened, 8 to 10 minutes.  Transfer the berries to a sieve and use the back of a spoon to push the berries through, straining the sauce into a small bowl.  Discard seeds and any remaining pulp.  Serve over breakfast bulgur wheat.


Plain unsweetened almond milk or regular milk can be substituted for unsweetened vanilla-almond milk.  Regular sugar or honey can be substituted for agave.

Makes 4 servings Print this Recipe

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