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Berry Bulgur Breakfast Bake<\/p>\nBerry Bulgur Breakfast Bake<\/p>\n
<\/p>\n
1 T. butter or flavorless oil 14 g<\/p>\n
3 ripe bananas sliced<\/p>\n
2 \u00bd cups frozen or 1 \u00bd cups thawed mixed berries 12 oz, 340 g<\/p>\n
\u00bd cup fine or medium grind bulgur 94 g<\/p>\n
\u00bd cup rolled oats 67 g<\/p>\n
3 T. brown sugar 25 g<\/p>\n
\u00bc tsp. salt 1.5 g<\/p>\n
1 tsp. cinnamon 2.6 g<\/p>\n
2 cups milk 473 mL, whichever variety you prefer<\/p>\n
2 eggs<\/p>\n
1 tsp. vanilla extract 5 mL<\/p>\n
\u00bd cup coconut flakes 20 g, optional<\/p>\n
<\/p>\n
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\u2019ll 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Berry Bulgur Breakfast Bake 1 T. butter or flavorless oil 14 g 3 ripe bananas sliced 2 \u00bd cups frozen or 1 \u00bd cups thawed mixed berries 12 oz, 340 g \u00bd cup fine or medium grind bulgur 94 g \u00bd cup rolled oats 67 g 3 T. brown sugar 25 g \u00bc 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…<\/p>\n