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20-Minute Cherry and Fig Bulgur Breakfast Bowl
Sweet dark cherries and chewy dried figs melt right into this warm, cinnamon-spiced bulgur bowl. Simmering the grains in milk creates a rich, creamy base that easily rivals your standard morning oatmeal. The residual heat plumps the dried fruit perfectly, while toasted almonds and fresh mint bring a bright, crunchy finish. It's a comforting, hearty breakfast that tastes just as good chilled the next day.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1½ cups uncooked bulgur
- 2 cups 2% milk
- 1 cup water
- ½ teaspoon ground cinnamon
- 2 cups frozen (or fresh, pitted) dark sweet cherries
- 8 dried (or fresh) figs, chopped
- ½ cup chopped almonds
- ¼ cup loosely packed fresh mint, chopped
Instructions
- 1Combine the bulgur, milk, water, and ground cinnamon in a medium saucepan. Give the mixture a single stir to prevent clumping, then bring it just to a boil.
- 2Cover the pan, lower the heat to medium-low, and simmer for 10 minutes until the grains absorb the liquid.
- 3Turn off the burner but leave the pan on the warm stove. Stir the frozen cherries, chopped figs, and almonds directly into the hot grains.
- 4Cover the pan for 1 minute. The trapped heat will gently thaw the cherries and soften the dried figs without overcooking them. Fold in the chopped fresh mint.
- 5Portion the cooked grains into bowls.
Notes
- Serving: Warm a splash of extra milk in a small pot or the microwave to pour over the finished bowls.
- Make ahead: This dish is excellent served warm right off the stove, but it also makes a refreshing chilled breakfast the next day.
- Swap: You can substitute fresh pitted cherries for the frozen ones, though frozen cherries release lovely juices into the bowl as they thaw.