Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Click here to learn about our giveaway on Instagram | Sign up and get free shipping on orders above $85

Photo Credit: Elizabeth Newman

Breakfast Bulgur Wheat with Poached Mixed Berries

When I can't figure out if I want sweet or savory in the morning, I make this recipe, which is warm and satisfying; the grains have a bit of bite to them, more so than oatmeal. Poaching the berries softens them, sort of turning them into a homemade sugar-free jam. (You can use fresh or frozen berries. If opting for frozen, just make sure the berries are thawed before you start.) A drizzle of olive oil adds a nice creamy, rich finishing touch. It may sound odd to serve grains with olive oil, but trust me—it works! (From Giada's Feel Good Food)


Breakfast Bulgur Wheat with Poached Mixed Berries



Prep Time

5 minutes

Cook Time

22 minutes




Giada De Laurentiis

Image of Breakfast Bulgur Wheat with Poached Mixed Berries


  • 12 large strawberries (hulled and halved, or 1 (10ounce) bag frozen whole strawberries)
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • ¼ cup unsweetened apple juice
  • 1 tablespoon light agave nectar
  • For The Bulgar Wheat:

  • 2 cups unsweetened almond milk or water
  • 1 cup quick-cooking bulgur wheat
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ‚Öõ teaspoon fine sea salt
  • 4 teaspoons extra-virgin olive oil


  1. Make the poached mixed berries: In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring the mixture to a boil over medium-high heat. Lower the heat so that the mixture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cool at least slightly before serving. Stored in a covered container in the refrigerator, leftovers will keep for up to 5 days.
  2. Make the breakfast bulgur wheat: In a medium saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Lower the heat so that the mixture simmers. Cover the pan and cook until the bulgur is tender, 12 minutes. Spoon into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil, top with berries, and serve immediately.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
50 grams
6 grams
7 grams
Saturated Fat
1 grams
675 milligrams
11 grams
14 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free


Please sign in or create an account to review or comment on recipes.