Berry Bulgur Breakfast Bake

 

1 T. butter or flavorless oil 14 g

3 ripe bananas sliced

2 ½ cups frozen or 1 ½ cups thawed mixed berries 12 oz, 340 g

½ cup fine or medium grind bulgur 94 g

½ cup rolled oats 67 g

3 T. brown sugar 25 g

¼ tsp. salt 1.5 g

1 tsp. cinnamon 2.6 g

2 cups milk 473 mL, whichever variety you prefer

2 eggs

1 tsp. vanilla extract 5 mL

½ cup coconut flakes 20 g, optional

 

Heat butter or oil over medium/high heat in a cast iron skillet (if possible) or large frying pan. Add sliced bananas and cook about 3 minutes on each side, until bananas begin to brown and caramelize. Remove from heat. If you have a cast iron skillet, we’ll bake this right in the skillet. If you do not, grease a medium-sized baking dish and transfer bananas into the dish. Evenly layer thawed berries onto the bananas. In a separate bowl, mix bulgur, oats, brown sugar, salt, and cinnamon. Pour evenly over berries. In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly over bulgur mixture. Sprinkle coconut flakes over top. Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is lightly browned. Enjoy warm or cold, drizzled with honey or topped with a dollop of Greek yogurt and fresh berries.