Bulgar Wheat Breakfast Pudding

Although this Bulgar Wheat breakfast pudding is quite simple to make it needs quite a bit of stove time. So I would suggest that you make this breakfast recipe over the weekend if you are in a rush to get to work during the week. You can also serve this recipe as a pudding instead of serving it for breakfast. I didn’t add raisins, nuts and fresh fruit (besides the bananas) in this specific recipe but I think it would add a nice touch.

Bulgar Wheat Breakfast Pudding

Total Time: 50 minutes

Serving Size: 2 people

Bulgar Wheat Breakfast Pudding


  • ½ cup Bulgar Wheat
  • 2 Bananas
  • 1 cup Boiling Water
  • 2 tablespoons Soya Milk Powder1
  • ½ teaspoon Lemon Juice
  • ½ teaspoon Almond Essence
  • ½ teaspoon Himalayan Salt
  • ½ cup Desiccated Coconut
  • ¼ cup Sunflower Seeds
  • Cooking Spray
  • Cinnamon to sprinkle


    The Cooking Part:
  1. Add the bulgar wheat to a pot and add 3 cups of boiling water to it. Add ½ teaspoon of himalayan salt as well.
  2. Place the lid on the pot and let it cook for approximately 20 minutes.
    The Blending part:
  1. Blend 2 bananas, 1 cup of boiling water, soya milk powder, lemon juice, almond essence and himalayan salt together.
    The Mixing part:
  1. Transfer the mixture you blended into a mixing bowl and add the coconut and sunflower seeds.
  2. Add the cooked bulgar wheat.
  3. Mix all thoroughly.
    The Baking part:
  1. Spray an oven dish with cooking spray.
  2. Add the mixture to the oven dish.
  3. Sprinkle cinnamon on top.
  4. Bake in the oven at 240°C/464°F for 20 minutes.2


1. You can use a ¼ cup coconut milk instead of 2 tablespoons soya milk powder. If so, remember to adjust the boiling water to a ¾ cup.

2. The oven times and heat temperature may vary since we use a gas stove.

* You can add raisins, fresh fruit and nuts for a more delicious taste.

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