Spiced bulgur porridge with dates, almonds, and golden raisins from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 143) by Megan Gordon

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Notes about this recipe

  • allison_rkchjv on April 02, 2026

    I used four dates instead of the called-for six - I think this would have been too sweet with six. Excellent mix of flavors.

  • southerncooker on March 13, 2022

    This was delicious and perfect for this cold morning. I enjoy crystallized ginger and it went so well with the medjool dates, golden raisins, cinnamon, vanilla, cardamom, and bulgur. The almonds gave a nice crunch. I used unsweetened almond milk for the milk option. I only made one serving.

  • ccav on June 02, 2014

    Made a variation of this (no dates, ginger or raisins) in the rice cooker. To sweeten it I used some nectarine preserves (from Canning for a New Generation by Krissoff---EXCELLENT recipe!) and really liked the flavor profile (cardamom and cinnamon) with the nectarines. I will make this again in cooler months with the dried fruits mentioned in the recipe but liked this variation also.

  • Astrid5555 on January 28, 2014

    Nice change from my ususal breakfast routine but after 3 days (this is how much the recipe yielded) I am happy to return to my oatmeal. Not being a big fan of crystallized ginger I would probably leave it out next time because of its dominant taste. Reheats well with some almond milk.

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