What could be better than a grain that works while you sleep and a no-cook cereal with a whopping 40g whole grains per serving? The soaked bulgur makes enough for three servings, but the topping amounts are for one; keep the bulgur in the fridge, and enjoy an easy breakfast two more days.
1 1/2 cups 1% low-fat milk
1 cup uncooked bulgur
1 tablespoon peanut butter
1/3 cup fresh raspberries
1 tablespoon plain fat-free Greek yogurt
1 teaspoon chopped peanuts
Est. added sugars 1g
How to Make It
Combine milk and uncooked bulgur in a small bowl. Cover and refrigerate overnight. Fluff mixture in the morning. Place 3/4 cup soaked grains in a small microwave-safe bowl. Microwave at HIGH 1 minute. Stir in peanut butter. Top with raspberries, yogurt, and chopped peanuts.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice