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Nutty, chewy breakfast bulgur cooked with espresso and almond flavors to kick-start your morning with a delicious alternative to oatmeal. You’ll love this bulgur breakfast bowl!

almond java breakfast bulgur

*Please note* this post was originally published in 2018. I’ve since redone the text but the recipe remains the same.

You guys, I just read the weirdest article in the news. Apparently the newest health trend popping up everywhere is to drink “raw water”…basically, unfiltered, untreated, unsterilized spring water. I’m not sure what the claims are, but regardless of whether it clears up your acne or not, you could catch so many terrible diseases from doing this! Cholera, e-coli, you name it. As someone who has experienced the worst type of e-coli, I think I’ll stick to my safe drinking water, thank you. Popular culture never ceases to amaze me.

Now that I’ve given you your random piece of information for the day, we can talk about MY newest health trend. Breakfast bulgur! I promise it won’t give you e-coli. *Knocks on wood*.

What is bulgur?

Bulgur is like rice’s less popular, often overlooked (yet wonderfully clever), little sister. The Alex Dunphy to Haley, if you will. Bulgur wheat is a whole grain used as an alternative to rice in casseroles, salads or stir-fries. It is low in fat and high in body-boosting nutrients like magnesium and iron. I like it for it’s nutty flavour and crunchy texture!

Almond Java Breakfast Bulgur

Don’t get me wrong, I love my oats – but – I also love change, and I love to experiment with new tastes and textures. (Duh – food blogging). This breakfast bulgur was born out of a simple desire to create something new with ingredients I already had in my pantry!

How do you make this breakfast bulgur?

Start this recipe the same way you’d make oatmeal. A pot of boiling water on the stove!

I always buy Bob’s Red Mill red bulgur – simply because it’s proven itself to be delicious and let’s be honest, Bob always has the best stuff (not sponsored)! I tried to keep the sweetener in the dish to a minimum, so I only added 2 tablespoons of maple syrup.

The best part of this bowl? Your morning coffee is built right in. 2 teaspoons of instant espresso powder will give your veins the caffeine boost it craves, plus it’ll add a nice little coffee flavour to the bulgur. I use Nespresso instant espresso.

Breakfast bulgur doesn’t take much more time than a pot of oatmeal, either; only about 12 minutes of cook time, or 15 if you like things a bit softer.

What do you serve this bulgur breakfast bowl with?

You can eat this dish simply as is, or jazz it up a little. The whipped cream on top is obviously optional, but it’s so good. I’ve also had this topped with granola, and it was amazing.

January is about change, right? Let’s start with a few subtle changes in our breakfast routines before we sign up for that one-year gym membership – ok?

Almond java breakfast bulgur! Try it!

Almond Java Breakfast Bulgur


Check out some other breakfast options to keep your life interesting:

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breakfast bulgur

Almond Java Breakfast Bulgur

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  • Author: Katherine
  • Total Time: 20 minutes
  • Yield: 1 bowl 1x


Nutty, chewy breakfast bulgur cooked with espresso and almond flavors to kick-start your morning with a delicious alternative to oatmeal. You’ll love this bulgur breakfast bowl!


  • 1/2 cup red or golden bulgur
  • 1 cup unsweetened almond milk
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 2 tsp instant espresso powder
  • 2 tbsp pure maple syrup
  • whipped cream, chopped almonds for topping (optional)


  1. In a small saucepan, combine the bulgur, almond milk, and vanilla and almond extracts. Bring the mixture to a boil over medium-high heat.  Once it has reached boiling, add the espresso powder and whisk to combine. Reduce the heat to medium and simmer, uncovered, for 12-15 minutes.*
  2. Once the almond milk has been absorbed, remove the pot from heat and whisk in the maple syrup. Serve immediately, topped with whipped cream, chopped almonds, fruit, or granola.

Leftover bulgur can be stored in the fridge, in an airtight container, for 2 days.


* Less cook time will result in a chewier, tougher grain.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american
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Try topping your breakfast bulgur with my favourite granola!

Almond Java Breakfast Bulgur

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. Well I guess if anything extraordinary happens, we all will drink “raw water” if necessary, but until that day I’ll use other options too:) I love bulgur, but I’ve never tried it in a breakfast way…well there’s always something I try first time. I’ll need this a try!

    1. Phew, glad you’re on the same page as me, Ben!! Please, stay away from that “raw” water!! I think you definitely need to give it a try – let me know what you think!

  2. I have a confession to make Kathy – I’ve never tasted bulgur before. Thanks for this recipe, I’m gonna add it to my list. So hearty and healthy, a must have in everyone’s pantry.

    1. Aah you’re not alone!! It’s a pretty uncommon grain for people to use – but I’m happy to hear you’re going to give it a try!!

  3. I just so happen to have a bag of bulgur in the pantry! I am intrigued!! This looks like the perfect breakfast!

    1. Hooray! It’s not a common pantry item – the stars have aligned and now you HAVE to try it 🙂

  4. I’m going to buck the trend and drink clean water THANK YOU! Lol. I haven’t found a grain that I don’t like and somehow I’ve overlooked bulgar. I love change too and I’m trying this for breakfast! This looks fantastic!

    1. Hah whew, I’m glad you’re not jumping on the weird water bandwagon! I hope you like it, Marcie! It’s such a nice change from regular oatmeal 🙂

  5. Oh cool! I haven’t heard of golden bulgur before so I’m excited to try something new too! I’m challenging myself by going refined sugar-free this month, so this recipe is right up my alley! Pinning!

    1. Good for you!! That’s a great goal. I try to keep refined sugars to a minimum so hopefully I’ll have more things you can fit into your month 😉 Cheers, Christina!

  6. Now I’m curious as to what inspired this new water trend. This sounds like such a fortifying and delicious breakfast! I’m thinking that it would also make a good healthy lunch to take to work (I’m loving the added whipped cream). I’d have to swap out the espresso powder for decaf since caffeine doesn’t like me 🙁

    1. I urge you to look into it, just out of sheer curiosity! It would totally make for a delicious lunch (and you can’t skip the whipped cream)! I usually don’t drink a ton of caffeine either – decaf would work just great! Have a great weekend Thao!

  7. Wow Katherine, this is exactly what I needed to stumble across today! I get so bored of the same old breakfasts,I’m really looking for something to spruce things up and this sounds incredible, especially as a self confessed coffee addict!
    Also that water trend… wow, I’ll be steering clear of that too :’D

    1. Hooray! Thank you, Kay! Anything and everything is better with coffee, right!? I hope you get a chance to try it out and spice up your breakfast. Glad you’ll be sticking to your safe water habits 🙂 Cheers!