Brown Sugar and Cinnamon Breakfast Bulgur

This is a sponsored conversation written by me on behalf of Hamilton Beach. The opinions and text are all mine.

Get out your rice cooker and make this Brown Sugar and Cinnamon Breakfast Bulgur recipe! It’s so simple and perfect for these cooler mornings!

If there is one small appliance in my kitchen that I cannot live without, it’s my rice cooker. Okay, and my coffee pot … but that’s a story for another day! About 15 years ago, I bought my very first rice cooker, and I haven’t looked back! I love that I can just add my rice and water then let it do its thing – and my rice comes out fluffy and perfect every. single. time! LOVE!

Now you can see why I can’t live without it … when I first started cooking for my family, I sucked at making rice. I swear I burned it almost every single time. Since I got my first rice cooker, no one has had to suffer from burnt rice. I haven’t even tried making it on the stovetop – and why should I when it’s so easy with a rice cooker?!

Here’s something I discovered a few years ago – did you know that you can use your rice cooker for so many more things than just to cook rice?! It’s true! I’ve made soup, mac  & cheese, steamed veggies, salmon, and I’ve made numerous breakfasts … all with a rice cooker! You can cook oatmeal, cream of wheat, grits and bulgur IN your rice cooker!

If you’re looking for a rice cooker, I have a Hamilton Beach 4-20 cup Rice and Hot Cereal Cooker. You can pick one up on Amazon. I love that this model has up to a 15-hour delay start – other rice cookers I have used in the past haven’t had this feature! For me, it has been a versatile and useful appliance!

Bulgur?! I know not many people are familiar with bulgur, so what the heck is it anyways?! Bulgur is a kind of dried cracked wheat common in European, Middle Eastern, and Indian cuisine. Compared to unenriched white rice, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals. My kiddos think this Brown Sugar and Cinnamon Breakfast Bulgur tastes similar to oatmeal, and I kinda agree with them!

Personally, I love this recipe with a splash of milk, a drizzle of pure maple syrup over the top, and some fresh fruit – with bananas and strawberries being a favorite! Really, you could use whatever you like – blueberries, peaches, raspberries, etc. I’ve even added apples and/or raisins (or sometimes, cranberries) to the rice cooker to cook along with the bulgur. It makes a healthy and hearty breakfast and now that we’re moving into the cooler months, this is a recipe your family will appreciate and love!

Brown Sugar and Cinnamon Breakfast Bulgur

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Prep Time 5 mins Cook Time 25 mins Serves 4     adjust servings

Get out your rice cooker and make this Brown Sugar and Cinnamon Breakfast Bulgur recipe! It's so simple and perfect for these cooler mornings!

Ingredients

• 1 cup bulgur
• 2 1/2 cups milk
• 2 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• Pinch of salt

Optional Ingredients for serving

• pure maple syrup, fresh berries, milk

Instructions

1. Add bulgur, milk, brown sugar, cinnamon, and salt to your rice cooker insert. Stir. Close lid.
2. Set the rice cooker to the “white rice” setting and allow to cook. When the cook cycle finishes and switches to the “warm” setting, let it sit for another 10-15 minutes, covered to continue lightly steaming.
3. To serve, top portions with milk, maple syrup, and fruit, if desired.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 231kcal Calories from fat 49
% Daily Value
Total Fat 5g	8%
Saturated Fat 3g	15%
Cholesterol 15mg	5%
Sodium 145mg	6%
Carbohydrate 39g	13%
Dietary Fiber 5g	20%
Sugars 12g
Protein 9g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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