Mediterranean Multi-Grain Breakfast Bake
Ingredients
Units
Scale
- 1/2 cup fine bulgur (or substitute with quick-cooking quinoa, rolled oats, or cream of wheat for a similar texture)
- 1/2 cup coarse freekeh (or substitute with rolled oats or millet if unavailable)
- 1 cup milk (or any plant-based milk like almond, oat, or coconut)
- 2 overripe bananas, mashed (or 1/2 cup applesauce)
- 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, or use 2 regular eggs)
- 1/3 cup cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- pinch of salt
- Zest of 1 orange (or lemon)
- 1/4cup chopped pistachios (or walnuts, almonds, pecans)
- 1/4 cup chopped dried apricots (or raisins, dates, dried figs also could do fresh cut fruit as well)
- 2 tbsp avocado oil or melted butter (olive oil works too, but will reduce sweetness slightly)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the bulgur and freekeh with the warm milk and let them soak for 10 minutes to soften.
- In a large mixing bowl, mash the bananas until smooth. Whisk in the flax eggs (or regular eggs), sweetener of choice, vanilla, oil or butter, cinnamon, cardamom, salt, and citrus zest.
- Stir in the soaked grains and mix until evenly combined. Fold in the chopped pistachios and dried apricots.
- Pour the mixture into a greased or parchment-lined 8×8-inch baking dish. Bake for 35–40 minutes, or until the top is golden and the center is set. Let cool for 5 minutes before slicing.
- Serve warm or room temperature, optionally topped with yogurt, fresh fruit, and a drizzle of honey or maple syrup.
- Storage Tip: Store leftovers in the fridge for up to 4 days or freeze individual slices for quick breakfasts.
