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+ servings

Bulger Maple Porridge


  • ½ cup medium #2 bulgur
  • salt, to taste
  • 1 cup water
  • 1 cup milk
  • 2 - 3 tsp maple syrup
  • Optional
  • ½ cup blueberries
  • pecans, chopped and toasted


  • The night before, place the bulgur in a medium saucepan with a little bit of salt. Bring 1 cup water to a boil and pour over the bulgur. Cover with the lid and leave overnight.
  • Add the milk to the pot and stir together with a wooden spoon. Bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer, stirring often, or for a thicker porridge stirring constantly, until the mixture has thickened like cream of wheat (~ 5 to 10 minutes)
  • Stir in the maple syrup and blueberries and continue to stir until the blueberries begin to pop and bleed into the cereal.
  • Sprinkled with toasted pecans