Breakfast Tabbouleh

I love breakfast, but it can get a bit boring – I found that this recipe really works out great for a break from the typical eggs & pancakes that are my normal go-tos during the weekend & if you prep the recipe on Sunday it could even work as a great meal prep option.




1 Kiwi peeled & sliced

6 strawberries

1 teaspoon lemon juice


Tabbouleh Mixture:

1/2 cup bulgur wheat

1 cup old-fashioned rolled oats

1 kiwi peeled & diced

1/4 cup chopped pecans

1/2 cup chopped fresh parsley

2 teaspoons chopped fresh mint (used about 2-3 leaves)

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper



  1. combine the puree ingredients in a food processor or blender & puree until smooth.
  2. cook the bulgur per instructions on the back of the bag. once cooked, drain & let cool.
  3. Preheat the oven to 350 degrees F. Spread the oats on a baking sheet (lined with parchment paper). Toast in the oven for approx. 20 minutes – remove & let cool.
  4. In a large bowl, combine all of the ingredients and the puree mixture. Divide among serving bowls.

The longest it takes is for the oats & bulgur cook, so if you’re wanting a quick breakfast in the morning, I suggest cooking the bulgur wheat & toasting the oats the night before.

SOOOO YUMMY! Hope you enjoy as much as I do 🙂


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