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Carrot Bulgur Porridge
This Carrot Bulgur Porridge is loaded with nutrition and flavor. Its chewy texture and the addition of the vegetable makes it healthy and kid friendly.
Course Breakfast
Cuisine American
Keyword bulgur porridge, carrot bulgur porridge, carrot porridge
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 3
Calories 341 kcal
For the porridge 3/4 cups baby carrots 3 cups unsweetened plain almond milk 1 tsp vanilla powder 1 tbsp date syrup/maple syrup 3/4 cups bulgur Pinch of salt
In a food processor grind baby carrots as smooth as possible.
Heat a nonstick pan and add almond milk to it.
At the first boil add all the porridge ingredients and cook uncovered for 8-10 minutes or until bulgur softens and you get the desired thickness.
Turn off the flame and add the toppings and serve warm.
Use uncooked bulgur grain in the recipe.
Any sweetener of your choice can be used but the measurement may vary so add sweetener according to your taste.
Vanilla extract can also be used instead of vanilla powder in the same measurement. Or if desired you can skip the vanilla altogether.
Chopped apples instead of pomegranate also taste good with this porridge.
This recipe tastes best when served immediately.
I have provided an image of how uncooked bulgur grain looks in the post above for your reference.
Calories: 341 kcal | Carbohydrates: 44 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 1 g | Sodium: 32 mg | Potassium: 259 mg | Fiber: 9 g | Sugar: 2 g | Vitamin A: 4413 IU | Vitamin C: 1 mg | Calcium: 57 mg | Iron: 2 mg