Rocks In My Dryer: Five Ingredients or Less

I love having breakfast mostly prepared the night before, so that when Calvin gets up early in the morning he can just heat it up and eat.  If he’s really in a hurry, he can just take it with him in a bowl or mug; it’s a complete meal by itself.  

Breakfast Bulgur is one of our favorite hot cereal meals. In fact, the first time I cooked it, Calvin told me it smelled like cupcakes!  
Breakfast Bulgur is a nice chance from the “rut” of oatmeal.  Plus, I don’t need to turn on the oven and heat up the house.  (In the winter, we tend to eat more baked goods like muffins and breads.) 
I am able to find bulgur in the bulk foods section of our local grocery stores (usually around the granolas or flours.)  If you buy whole wheat berries, you can also make your own bulgur, if you are so inclined!  You could cook this up in the morning, but I prefer to soak it overnight.  
Breakfast Bulgur
1 cup Bulgur
1 cup Buttermilk (plus more milk, if desired, to serve)
1/4 cup Peanut Butter
1/2 -1 cup Strawberries or Blueberries
Honey/Sugar to taste

In a pot, mix bulgur and buttermilk together.  Either cook immediately or let pot sit to soak the bulgur overnight, and heat up in the morning.  Portion the cooked bulgur into individual serving bowls.  Then add a dollop of peanut butter and some berries on top.  If desired, drizzle on some sweetener and milk.  
Cinnamon can be a fun addition occasionally, too.  
For another of our quick breakfast favorites, try my Berry Smoothie recipe!  
Visit Rocks In My Dryer for more Works For Me Wednesday ideas.  
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