Breakfast

Cream of Wheat

Prep

2 mins

Cook

5 mins

Servings

AmericanEasyBreakfastVegetarianHigh ProteinLow Fat

About this dish

Cream of Wheat is a classic American hot cereal that’s been warming kitchens since 1893. This recipe delivers a silky-smooth porridge with a comforting, mild sweetness from maple syrup and a cozy hint of cinnamon.

It’s the kind of breakfast that sticks to your ribs and sets you up for a long day—simple, honest, and satisfying, just like a good slow-smoked brisket.

Ingredients

UK and US measurements are both included for every recipe.

Cream of Wheat

grain

1/2 cup (about 60 g)

Imperial: 1/2 cup

Whole milk

dairy

2 cups (480 ml)

Imperial: 2 cups

Water

liquid

1/2 cup (120 ml)

Imperial: 1/2 cup

Salt

seasoning

1/4 teaspoon

Maple syrup

other

2 tablespoons (30 ml)

Imperial: 2 tablespoons

Unsalted butter

dairy

1 tablespoon (14 g)

Imperial: 1 tablespoon

Ground cinnamon

spice

1/4 teaspoon

Method

Combine liquids

2 min

In a medium saucepan, whisk together the milk, water, and salt. Bring to a gentle boil over medium-high heat.

Whisk in cereal

1 min

Reduce heat to medium-low. Slowly pour in the Cream of Wheat while whisking constantly to prevent lumps.

Simmer and thicken

2 min

Continue whisking and cook until the mixture comes to a simmer and thickens, about 2 minutes. Remove from heat.

Add flavorings

1 min

Stir in the maple syrup, butter (if using), and cinnamon until well combined and butter is melted.

Serve

0 min

Divide into two bowls and serve hot, with extra maple syrup or milk on the side if desired.

Equipment

Medium saucepan
Whisk
Measuring cups and spoons
Bowls

Nutrition facts

360 kcal

Calories

9 g

Protein

48 g

Carbohydrates

7 g

Fat

2 g

Fiber

320 mg

Sodium

Tips

For an extra-smooth texture, whisk continuously while adding the cereal to avoid any lumps.
If you prefer a thinner porridge, add an extra splash of milk before serving.
To make it dairy-free, substitute whole milk with almond, oat, or soy milk and use vegan butter or coconut oil.
For a richer flavor, toast the dry cereal in a little butter before adding the liquid, then proceed as directed.

Serving suggestions

Serve hot with a pat of butter, a drizzle of honey or maple syrup, and a sprinkle of cinnamon. Pair with fresh fruit, a side of bacon or sausage, or a glass of orange juice for a complete breakfast.

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Recipe by

Mason Walker

Specialises in American cuisine

Mason Walker makes barbecue brisket that takes 16 hours. He sleeps next to the smoker.

Describe yourself in three words: Smoky, slow, brisket loyalist.