Apricot-Cranberry Breakfast Porridge
This porridge, featuring pumpkin pie spice, dried apricot halves, dried cranberries, brown sugar, and a combination of bulgur and old-fashioned oats, is perfect to make ahead, as it can be refrigerated for up to 4 days. To reheat a single serving, place the oatmeal in a microwavable bowl and cover with wax paper. Microwave, stirring once, until hot, about 2 minutes. You'll love having a healthy and filling breakfast ready to go in the fridge for busy mornings throughout the entire week. It takes just about 20 minutes to cook, but think about all the time you'll save the next day when all you have to do is heat it up!
Pumpkin pie spice
Uncooked old fashioned rolled oats
Dried apricot halves
3 halves, finely chopped
Packed brown sugar
- Bring 1 cup water and ⅛ teaspoon salt to boil in medium saucepan. Stir in bulgur and ¼ teaspoon pumpkin pie spice. Return to boil. Reduce heat and simmer, covered, until bulgur is tender, 8–10 minutes. Remove from heat, cover, and let stand 3 minutes. Fluff with fork.
- Meanwhile, bring remaining 2½ cups water and remaining ⅛ teaspoon salt to boil in another medium saucepan. Stir in oats and remaining ¼ teaspoon pumpkin pie spice. Reduce heat to low and simmer, stirring frequently, until tender, about 10 minutes.
- Remove oat mixture from heat. Add bulgur mixture, apricots, cranberries, and sugar to oat mixture and stir to combine. Top with fresh fruit.
- Serving size: about ¾ cup