Pumpkin Carob Bulgur Porridge

I'm writing this recipe as I eat it. AAHHH it's so good, you have to, no no, you must try it! 

Hopefully, I didn't scare you off with my excitement. But trust me, it's underestimated. Bulgur has become my new favorite grain. It can be sweet or savory. It's very filling. It doesn't leave an aftertaste. Plus, it's super good for you. 

When you compare 100 grams of bulgur and brown rice, you'll see that bulgur has 6 times more fiber than brown rice. Less fat. More calcium, iron, and protein. All while having a little bit fewer calories. What! 

It tastes amazing and cooks pretty quickly. So what's not to love? Well, I guess if you're gluten-free then it's not an option.


Pumpkin Carob Bulgur Porridge


  • 1/2 cup bulgur
  • 1.5-2 cups of water (depends on how creamy you like it)
  • cinnamon, allspice, ginger, cardamom, and nutmeg.
  • 3-5 dates or sweetener of choice
  • 1 cup mashed pumpkin
  • 2 tbsp carob powder (sub with cacao or omit)
  • 1 tbsp ground flaxseeds
  • tahini, cacao nibs, pepitas, pom seeds, and coconut milk for serving


  1. Soak the bulgur for 20 minutes then drain
  2. Add the water and bring to a boil
  3. Lower the heat to low and cover
  4. Add the spices and dates
  5. Let it cook until all the liquid is absorbed, 10-20 mins.
  6. Remove from the heat and mix in the pumpkin, carob, and flaxseeds
  7. Top with your favorites and enjoy hot or cold!