Bulgur Berry Bake (Giveaway)

I have a delicious recipe to share with you guys today.

It’s a recipe that almost didn’t happen, but I’m so glad it did.

Josh and I were sent a bunch of Bob’s Red Mill products and my favorite Stonyfield Greek yogurt. We were asked to make a summertime recipe using both products. We tossed around some ideas before deciding to get cooking. It was then things got very messy. Our first ideas were a total bust (and involved two pots boiling over!), but this Bulgur Berry Bake is incredible. (And all credit goes to Josh for this awesome idea!) The texture is wonderful, but hard to describe – like a cross between tapioca pudding and a soft cake, if that makes any sense. It’s like nothing I’ve tasted before but it’s delicious and healthy, so I’m happy! It’s definitely something you have to try for yourself to fully understand and appreciate.

Action Shots


Bulgur Berry Bake
(Serves 6)
  • 1 1/4 cup Apple cider
  • 1/4 cup Bourbon
  • 1/2 cup water
  • 1 cup Bob’s Red Mill bulgur wheat
  • Cinnamon and allspice (to taste)
  • 1 tsp turbinado sugar
  • 5 medium strawberries, sliced
  • 1/2 cup blueberries
  • 2 bananas, sliced
  • 1 anjou pear, cored and sliced
  • 1 cup Stonyfield vanilla Greek yogurt
  • 1/4 cup fresh mint (densely packed)
  • 1 oz fresh ginger root
  • Juice of 1/2 lemon
  • 1 tbsp honey
Preheat oven to 350 degrees.
In a medium saucepan, combine cider, bourbon, water, and bulgur wheat and bring to a boil.
Reduce heat to low, add cinnamon and allspice to taste, then cover, and simmer for 10 minutes (or until nearly all of the liquid has been absorbed and the bulgur is tender.
Transfer to a 1 1/2 quart oven-safe dish and set aside.
In a food processor (using a small bowl, if you can), combine mint, ginger, and lemon juice and process until everything is finely chopped.
Add half a sliced banana, honey, and Stonyfield Greek yogurt and process until everything is smooth.
Add the yogurt mixture to the bulgur wheat, along with the strawberries and blueberries and stir to combine.
Top the mixture with the remaining banana slices.
Layer the pear slices on top of the bananas.
Sprinkle the pears with the turbinado sugar.
Place in oven and bake for 30 minutes.
If you want, you can garnish with a bit more cinnamon once it’s cooked.

Serve and enjoy! And oh, enjoy we did.


If you’d like to win your own Bob’s Redmill and Stonyfield prize pack (You’ll receive all the same things I did!) simply do one (or both for an extra entry) of the following:

  • Leave a comment letting me know your favorite grain.
  • Tweet! (And leave a comment letting me know you did so!)

The contest is open until next Wednesday, June 18th at 10pm CST.

Good luck!

I am honored to be a member of the Stonyfield Clean Plate Club. This is a sponsored post, but all opinions are my own.



Leave a Reply

Your email address will not be published. Required fields are marked *