Breakfast Bulgur Bowl

In a medium saucepan, combine bulgur, 1 cup coconut milk and ½ cup water. Bring to a boil and stir. Remove from heat, cover and leave it to sit until bulgur absorbs all of the liquid, 12–15 minutes.

Once all the liquid has absorbed, stir in remaining coconut milk, cinnamon, and 2 teaspoons honey.

While you are waiting on the bulgur, prepare the blueberry sauce. In a small saucepan over medium-low heat, combine blueberries, remaining 2 tablespoons water and 1 teaspoon honey. Cook, stirring frequently, until berries break down and sauce thickens slightly, 5–7 minutes.

To prepare the toppings, combine coconut flakes, pistachios, chia seeds, coconut sugar, and bee pollen in a small bowl.

To serve, spoon warm bulgur into a bowl. Top with almond butter and hot blueberry sauce. Sprinkle with coconut mixture and a few banana slices.