How to Make Bulgur for Breakfast

by M.H. Dyer

With its tender texture and distinctive, nutty flavor, a bowl of steaming hot bulgur wheat for breakfast starts your day with a blast of hearty flavor and nutrition. An ancient cereal grain that has been an important part of the diet since Biblical times, bulgur has recently gained new appreciation for its many positive qualities. Although bulgur is similar to whole or cracked wheat and the nutritive values are nearly identical, the processing is slightly different. As a result, bulgur wheat cooks faster and is ready to eat in less than 20 minutes.

Measure hot water and bulgur into a large saucepan, then add a dash of salt. As a general rule, use 2 parts water to 1 part bulgur.

Bring the mixture to a boil. Stir once; then cover the pan and cook the bulgur on low heat for about 12 minutes, or until the water is fully absorbed and the bulgur is tender. Alternatively, you can turn the heat off as soon as the mixture comes to a boil, then cover the pan and let it sit for about 25 minutes.

Stir in your favorite extras such as sunflower or pumpkin seeds, chopped walnuts, or pecans, or dried fruit like raisins, cranberries or apricots. You can also season the bulgur with nutmeg and cinnamon.

Transfer the bulgur to a bowl and add your choice of sweetener such as sugar, brown sugar, honey, agave nectar or maple syrup.

Serve the bulgur hot. If desired, stir milk, almond milk or soy milk into the cereal. You can also top the cereal with sliced bananas or the fresh fruit of your choice.

Items you will need

  • Large saucepan with lid
  • Salt
  • Dried fruit (optional)
  • Chopped nuts (optional)
  • Spices (optional)
  • Sweetener
  • Milk, almond milk or soy milk (optional)
  • Sliced bananas (optional)


  • Make a double batch of bulgur, then place the extra in an airtight container and store it in the refrigerator for up to a week. The ready-to-heat cereal is a time saver on a busy morning.
  • You can substitute bulgur in any recipe that calls for rice.
  • To add variety, cook bulgur in broth or fruit juice instead of water.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

  • Andy Sotiriou/Photodisc/Getty Images