If you’re anything like me, you come across a new breakfast combo every few months and get hooked. I think I can blame my dad for my addictive food personality, as he notoriously discovers something he likes, goes crazy over it for months then never touches the stuff again. Um yeah, Dad, sorry to break it to you but you totally do that. Anyways, I thought it might be cool/fun/interesting/whatever to document those breakfast food mood swings on the bloggie, so I’m kicking things off with this peanut butter bulgur bowl.When I told Joey I was making this Cooking Light bulgur recipe for breakfast his response was “what the hell is bulgur?!” It’s a grain! What I love about the recipe is that you literally mix uncooked bulgur with milk then stick it in the fridge and in the morning all the milk has been absorbed and the bulgur is soft and fluffy. Then you add peanut butter (yes, please!), fruit, a dollop of Greek yogurt and the icing on top of the cake, some chopped peanuts. Yeah, this breakfast has it all.
Swap the yogurt for coconut butter.
Swap the raspberries for pomegranate arils.
Serve alongside a hardboiled egg drizzled in hot sauce. Aw yeah!