Apricot-Cranberry Breakfast Porridge

6
Total Time
21 min
Prep
5 min
Cook
13 min
Serves
6
Difficulty
Easy

Ingredients

water

3½ cup(s)

table salt

¼ tsp

uncooked bulgur

½ cup(s)

pumpkin pie spice

½ tsp

uncooked old fashioned oats

1½ cup(s)

dried apricot halves

3 halves, finely chopped

dried cranberries

3 Tbsp

packed brown sugar

3 Tbsp

Instructions

  1. 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.
  2. 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.
  3. Remove oat mixture from heat. Add bulgur mixture, apricots, cranberries, and sugar to oat mixture and stir to combine. Top with fresh fruit.
  4. Per serving (about ¾ cup)

Notes

The porridge can be refrigerated up to 4 days. To reheat a single serving, place in a microwavable bowl and cover with wax paper. Microwave, stirring once, until hot, about 2 minutes.

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