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I love breakfast. A lot of people I know skip breakfast but I never do. Maybe I just love food, but I like to start the day off eating (and drinking coffee of course). Mornings can be hectic though and it’s easy to grab something quick, which usually means toast or something bread related.
I don’t know about you, but if I eat a good bad-for-you meal, I generally crash an hour later. I like to eat something with protein in the morning. That got a lot harder when I stopped eating eggs. Fortunately, I found a solution.
Do you remember the overnight oats craze that happened a few years back? Well, that was all hunky dory but it lacked protein. That’s where bulgar wheat comes in. Overnight bulgur is made exactly like overnight oats, but we use bulgur wheat instead of oats.
You may have a hard time finding bulgur wheat. I get mine in the bulk bins at the local health food store for about $1.19/lb, which makes around 6 servings. So that’s roughly $0.20 per recipe. I like to give a cost breakdown when the ingredient requires a trip to the health food store. Remember, bulk bins are your friend.
But I digress…..
To make the overnight bulgur, throw all ingredients in a jar and give it a good stir. Pop it in the fridge overnight to let the bulgur soften. Although it’s not entirely necessary, I recommend giving the jar another stir or shake before you go to bed. Sometimes the ingredients compact and you end up with some bulgur that’s still crunchy.
These jars will last about 5 days in the fridge, so go ahead and prep enough for the whole work week. Play around with the proportions of the various ingredients. I add 2 tablespoons of brown sugar since I use unsweetened nut butter and soy milk, but feel free to use more or less as you need.
You can play around with the flavors too. I really like doing pumpkin, maple syrup, and chocolate chips. You could also try adding fruit or seeds. If you add flax or chia seeds, you will need to add more milk as well.