Bulgur Wheat Porridge with Persimmon and Cranberries

  • Author: somiigbene
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1-2 1x


Enjoy this warming bulgur wheat porridge as an alternative to oats. 



  • 100g bulgur wheat
  • 300ml unsweetened almond milk
  • 1 persimmon, chopped
  • 100g fresh raspberries
  • Large handful dried cranberries
  • 2 tablespoon maple syrup
  • 2 teaspoons pumpkin seeds
  • 1 teaspoon flaxseeds
  • ¼ teaspoon vanilla extract 
  • ¼ teaspoon ground cinnamon
  • 1 sesame seed snap, crushed (optional)


Rinse the bulgur wheat thoroughly then combine with the milk, vanilla paste and cinnamon in a saucepan. Cook over low-medium heat, occasionally stirring for 15-20 minutes. 

When the bulgur wheat is tender, take it off the heat and divide between bowls. Top with the persimmon, raspberries, cranberries, flaxseeds, pumpkin seeds, sesame snaps (if using) and drizzle with maple syrup. 

  • Category: Breakfast

Keywords: Bulgur wheat, porridge, persimmon

%d bloggers like this: