Cream of Wheat: 7 Amazing Ways to Transform Your Breakfast

Difficulty Level: ⭐ Very Easy

Introduction

There’s something deeply comforting about a steaming bowl of Cream of Wheat on a cold winter morning. The warm, velvety texture that slides down your throat, carrying with it the sweet notes of butter and sugar, creates an experience that transcends mere sustenance. Cream of wheat, a simple yet versatile hot cereal, has been warming the hearts and bellies of Americans for generations, becoming a breakfast staple that evokes nostalgia and comfort in equal measure.

This humble porridge, made from farina (the endosperm of the wheat grain), offers a blank canvas for creativity while providing a nutritious start to your day. Unlike its grittier cousin grits, cream of wheat boasts a smoother, more delicate texture that melts in your mouth. Its mild, slightly nutty flavor profile allows it to transition seamlessly between sweet and savory preparations, making it one of the most adaptable breakfast options in your pantry.

Whether you prefer yours topped with a pat of butter slowly melting into golden pools, sprinkled with cinnamon and drizzled with honey, or loaded with fresh berries and a splash of cream, this hot cereal delivers satisfaction in each spoonful. The beauty of cream of wheat lies in its simplicity – a few basic ingredients transform into a nourishing meal in minutes, perfect for busy mornings when time is short but comfort is essential.

Beyond its delicious taste and comforting qualities, cream of wheat also offers nutritional benefits that have kept it relevant through changing dietary trends. Rich in iron and fortified with essential vitamins, this breakfast option provides sustainable energy to power through your morning. Its gentle nature makes it appropriate for everyone from toddlers taking their first steps into solid foods to elderly individuals seeking easily digestible nourishment.

In this post, I’ll share my perfected cream of wheat recipe – one that balances creaminess with just the right consistency, sweetness with depth of flavor, and simplicity with satisfaction. We’ll explore variations to suit every palate and occasion, proving that this classic breakfast deserves its enduring place at the American table.

The History of Cream of Wheat

The story of Cream of Wheat begins in an unlikely place – Grand Forks, North Dakota, during the economic panic of 1893. At the struggling Diamond Milling Company, head miller Tom Amidon began experimenting with farina, the whitest part of the wheat kernel that remained after the bran and wheat germ were removed during the milling process. Amidon initially took this wheat byproduct home, where his wife prepared it as a breakfast porridge for their family.

Recognizing the potential of this simple yet satisfying food, Amidon convinced the mill owners – Emery Mapes, George Bull, and George Clifford – to package and sell the farina. It was Fred Clifford, George’s brother, who suggested the name “Cream of Wheat” due to the product’s distinctive white appearance. In a desperate attempt to salvage their failing business, the owners included 50 packages of their new cereal with a shipment of flour to a New York customer. The response was immediate and enthusiastic – “Forget the flour, send more Cream of Wheat!”

The product made its official debut at the 1893 World’s Columbian Exposition in Chicago, where it gained wider recognition. As demand grew, the company quickly outgrew its North Dakota facilities and relocated to Minneapolis in 1897, establishing what would become a 74-year presence in the city. The owners implemented an aggressive marketing strategy, investing heavily in colorful advertisements in popular magazines like Ladies’ Home Journal and Saturday Evening Post, which helped cement Cream of Wheat as a household name.

For 64 years, the company remained focused solely on its signature product, staying in family hands until it was sold to Nabisco in 1961. The brand later passed to Kraft Foods and eventually to B&G Foods in 2006, which continues to produce this beloved breakfast staple today.

Throughout its history, Cream of Wheat has maintained its position as a comfort food across generations, adapting to changing tastes while preserving its essential character. What began as a miller’s experiment during economic hardship has evolved into an iconic American breakfast that transcends regional and cultural boundaries, now enjoyed in over 50 countries worldwide.

Full Ingredient List

Creating the perfect bowl of cream of wheat requires quality ingredients that work together to deliver that signature creamy texture and comforting flavor. Here’s everything you’ll need to make this classic breakfast:

Main Ingredients:

• 1/2 cup Cream of Wheat (farina) – look for the quick-cooking variety that cooks in 2½ minutes
• 2 cups liquid (I recommend a combination of 1 cup milk and 1 cup water for balanced creaminess)
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter (high-quality butter makes a difference)
• 1/4 cup granulated sugar (Domino brand recommended)
• 1/2 teaspoon pure vanilla extract

Optional Flavor Enhancers:

• 1/2 cup evaporated milk (Carnation brand works best)
• 1 cinnamon stick or 1/4 teaspoon ground cinnamon
• 2 tablespoons dark brown sugar (can substitute light brown sugar)
• 1 tablespoon pure maple syrup

Topping Options:

• Fresh berries (blueberries, raspberries, or strawberries)
• Sliced bananas
• Chopped nuts (walnuts or pecans)
• Additional pat of butter
• Drizzle of honey or maple syrup
• Sprinkle of cinnamon

For a richer, creamier version, you can substitute the regular milk with evaporated milk or half-and-half. Plant-based milk alternatives like almond, oat, or coconut milk can be used for those with dairy restrictions, though the flavor profile will change slightly. The quality of your butter and vanilla extract significantly impacts the final taste, so opt for pure vanilla extract rather than imitation and real butter over margarine whenever possible.

Time Breakdown

Creating a perfect bowl of cream of wheat is remarkably quick, making it an ideal breakfast option even on busy mornings.

Total Time: 10-12 minutes
Prep Time: 2-3 minutes
Cook Time: 5-7 minutes
Resting Time: 1-2 minutes

The beauty of cream of wheat lies in its efficiency. Most of your prep time involves simply measuring ingredients. The actual cooking process happens rapidly once the liquid comes to a boil, with the cereal thickening in just 2-3 minutes. Allow the cream of wheat to rest briefly after cooking—this final minute or two lets it reach the perfect consistency as it continues to thicken slightly off the heat.

For meal planning purposes, note that cream of wheat is best served immediately after preparation. Unlike oatmeal, it doesn’t reheat as well, so I recommend making fresh batches rather than preparing it in advance.

Required Kitchen Equipment

Preparing cream of wheat requires minimal equipment, making it accessible for cooks of all experience levels. Here’s what you’ll need to create the perfect bowl:

Essential Tools:

• Medium saucepan or pot (2-3 quart capacity) – A heavy-bottomed, non-stick saucepan works best to prevent scorching and sticking. The slightly larger size prevents boil-overs, which can happen quickly with milk-based recipes.
• Whisk – A silicone-coated whisk is ideal as it won’t scratch your cookware while ensuring a smooth, lump-free consistency. The whisking action is crucial for preventing those annoying lumps that can form when adding the dry cereal to liquid.
• Measuring cups – Both dry and liquid measuring cups are needed for accurate measurements. Precision matters with cream of wheat, as the ratio of liquid to cereal determines the final texture.
• Measuring spoons – For smaller ingredients like salt, vanilla, and spices.
• Wooden or silicone spoon – For stirring and serving.
• Serving bowls – Preferably ones that retain heat well.

Helpful Alternatives:

• If you don’t have a whisk, a fork can work in a pinch, though you’ll need to stir more vigorously to prevent lumps.
• A small pot can substitute for a saucepan, but watch carefully as smaller vessels increase the risk of boil-overs.
• If you’re camping or have limited kitchen access, this recipe can be adapted for microwave preparation using a microwave-safe bowl with high sides. Cook on high for 1 minute, stir thoroughly, then continue cooking in 30-second intervals until thickened.

The beauty of cream of wheat is its simplicity—no specialized equipment required, just basic kitchen tools most home cooks already have on hand.

Step-by-Step Preparation

Creating the perfect bowl of cream of wheat is all about technique and timing. Follow these precise steps to achieve that ideal creamy consistency every time:

1. Measure your ingredients precisely. For a standard serving, combine 2 cups of liquid (1 cup milk and 1 cup water) and a pinch of salt in a medium saucepan. Having all ingredients pre-measured ensures smooth execution once cooking begins.
2. Place the saucepan over medium-high heat and bring the liquid to a gentle boil. You’ll know it’s ready when small bubbles consistently form around the edges of the pan and begin to move toward the center.
3. Reduce the heat to medium-low once the liquid reaches a boil. This temperature adjustment is crucial for preventing scorching and allowing the cereal to cook evenly.
4. Add the cream of wheat in a slow, steady stream while whisking vigorously with your other hand. This continuous whisking action is the key to preventing lumps. The mixture should remain smooth throughout this process.
5. Continue whisking constantly for 2-3 minutes as the mixture begins to thicken. Pay special attention to the corners and bottom of the pan where scorching can occur. The mixture will gradually transform from watery to silky.
6. Watch for visual cues of proper consistency. The cream of wheat is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. It should have the texture of loose pudding at this stage.
7. Add 2 tablespoons of butter and stir until completely melted and incorporated. The butter will create a glossy sheen on the surface of your cream of wheat.
8. Remove from heat once you’ve reached your desired consistency. Remember that cream of wheat continues to thicken as it cools, so it’s better to err on the slightly thinner side at this stage.
9. Stir in 1/4 cup sugar and 1/2 teaspoon vanilla extract, mixing thoroughly to ensure even distribution of sweetness. The mixture should be uniform in color with no visible streaks.
10. Allow to rest for 1-2 minutes before serving. This brief resting period allows the cereal to reach its final consistency and the flavors to fully develop.

The perfectly prepared cream of wheat should flow slowly when spooned, not run like soup or stand up like mashed potatoes. When you drag a spoon through it, the path should slowly fill back in. The surface should appear glossy and smooth, with no visible lumps or grainy texture.

Each spoonful should be velvety on the tongue with no gritty sensation. The taste should be balanced—subtly sweet with notes of butter and a hint of vanilla, allowing for your choice of toppings to complement rather than compete with the base flavor.

Nutritional Information

Understanding the nutritional profile of cream of wheat helps you make informed dietary choices. A standard serving provides essential vitamins and minerals while being relatively low in calories.

Standard Serving Size: 1 cup (241g) prepared with water

Cream of wheat is particularly notable for its iron content, providing nearly 150% of your daily requirements in a single serving. It’s also fortified with B vitamins, making it an excellent source of essential nutrients. When prepared with milk instead of water, the calcium and protein content increases significantly, enhancing its nutritional value.

Allergen Information

Cream of wheat contains wheat as its primary ingredient, making it unsuitable for individuals with wheat allergies or those with celiac disease. The standard ingredients in original cream of wheat include wheat farina, calcium carbonate, defatted wheat germ, disodium phosphate, ferric orthophosphate (iron), and various B vitamins including niacinamide, thiamine mononitrate, riboflavin, pyridoxine hydrochloride, and folic acid.

Some flavored varieties may contain additional allergens such as milk derivatives or soy. The Cinnabon variety, for example, contains sodium caseinate derived from milk and soy lecithin. Always check the product packaging for the most up-to-date allergen information, especially if you have food sensitivities or allergies.

Cream of wheat is naturally free from eggs, tree nuts, peanuts, fish, and shellfish, making it a safe option for individuals with these specific allergies, provided there is no cross-contamination during manufacturing.

Safety Precautions

When preparing cream of wheat, several safety measures should be observed to ensure a pleasant and risk-free experience:

Heat Safety:

• The mixture can become extremely hot during cooking and retains heat for several minutes after preparation.
• Allow the cereal to cool slightly before serving, especially for children and elderly individuals who may be more sensitive to hot foods.
• Stir thoroughly before serving to distribute heat evenly and check temperature.

Cooking Precautions:

• When cooking on the stovetop, maintain constant supervision to prevent boil-overs, which can occur rapidly when milk is used.
• Keep the heat at medium-low after bringing the liquid to a boil to prevent scorching.
• Use a long-handled spoon for stirring to avoid steam burns.

Consumption Guidelines:

• For young children, ensure the consistency is appropriate to prevent choking hazards.
• For individuals with difficulty swallowing, consider preparing a slightly thinner consistency.
• If adding sweeteners or toppings, be mindful of dietary restrictions, especially for diabetic individuals.

Storage Safety:

• Discard any leftover prepared cream of wheat that has been left at room temperature for more than two hours to prevent bacterial growth.
• Store dry cream of wheat in a cool, dry place in a sealed container to maintain freshness and prevent pest infestation.

Pro Tips & Tricks

Creating truly exceptional cream of wheat requires attention to detail and technique. After preparing countless bowls over the years, I’ve discovered several game-changing approaches that elevate this simple breakfast to gourmet status.

Perfect Consistency Control: The liquid-to-cereal ratio is crucial. For thicker, pudding-like cream of wheat, use 3 parts liquid to 1 part cereal. For a more porridge-like consistency, increase to 4 parts liquid. Remember that cream of wheat continues thickening after removal from heat, so serve it slightly thinner than your desired final consistency.

Temperature Management: Never add cream of wheat to boiling liquid all at once. Instead, reduce heat to medium-low just before adding the cereal. This prevents the dreaded lumps that plague many home cooks. If lumps do form, use an immersion blender for a quick rescue.

Flavor Infusion Technique: For deeper flavor, toast dry cream of wheat in a skillet for 2-3 minutes before cooking. This develops a nutty aroma that transforms the final dish. When using spices like cinnamon or cardamom, add them to the liquid during the initial heating phase rather than at the end for better flavor integration.

Creaminess Boost: For restaurant-quality creaminess without added calories, replace 1/4 cup of your cooking liquid with evaporated milk. The concentrated proteins create an exceptionally silky texture without heaviness.

Texture Contrast: The best cream of wheat experiences include textural variety. Always include at least one crunchy element (like toasted nuts) alongside something chewy (like dried fruits) to create a more interesting mouthfeel and prevent monotony.

Serving & Pairing Guide

Cream of wheat shines brightest when thoughtfully served and paired with complementary foods and beverages. The presentation and accompaniments can transform this humble cereal into a sophisticated dining experience.

Optimal Serving Vessels: Serve cream of wheat in pre-warmed bowls to maintain temperature longer. Wide, shallow bowls allow toppings to be artfully arranged and prevent the cereal from becoming too dense as it cools. For special occasions, consider serving in hollowed-out apple halves for a rustic presentation that adds subtle flavor.

Temperature Contrast: Always include one cold element alongside hot cream of wheat. A splash of cold cream or milk not only cools each bite to an edible temperature but creates delightful temperature zones that enhance the eating experience.

Beverage Pairings:

• Coffee with nutty or chocolate-topped cream of wheat
• Earl Grey tea with fruit-topped variations
• Orange juice with cinnamon-spiced versions
• Chai tea with maple and nut combinations

Complementary Side Dishes:

• Crisp bacon or breakfast sausage balances sweet cream of wheat
• Fresh fruit salad provides refreshing contrast
• Toasted bread for dipping adds textural variety
• Yogurt with contrasting flavors (like lemon yogurt with berry-topped cream of wheat)

Presentation Techniques: Create visual appeal by arranging toppings in concentric circles or quadrants rather than mixing everything together. Use a small pitcher for cream or milk on the side, allowing each person to add their desired amount. For brunch gatherings, consider a cream of wheat bar with various toppings in small bowls for customization.

Recipe Variations

The versatility of cream of wheat makes it perfect for adaptation to different dietary needs, flavor preferences, and seasonal ingredients. These variations maintain the comforting essence while offering exciting new flavor profiles.

Dietary Adaptations:

Dairy-Free Delight: Replace milk with coconut milk or oat milk for a dairy-free version that’s equally creamy. Add 1/4 teaspoon coconut extract and top with toasted coconut flakes and mango for a tropical twist.

Protein-Packed Power Bowl: Stir in 2 tablespoons of unflavored protein powder and 1 tablespoon of nut butter during the final minute of cooking. Top with sliced banana and a drizzle of honey for a post-workout breakfast that delivers sustained energy.

Low-Sugar Option: Use unsweetened applesauce (1/4 cup) and cinnamon to sweeten naturally without added sugars. Finish with fresh berries and chopped nuts for a diabetic-friendly variation.

Seasonal Inspirations:

Spring Renewal: Cook cream of wheat with lemon zest and top with fresh strawberries, blueberries, and a sprinkle of poppy seeds. Add a dollop of lemon curd for brightness that celebrates spring produce.

Summer Harvest: Incorporate 1/4 cup of pureed peaches into the cooking liquid, then top with fresh peach slices, blackberries, and a sprinkle of chopped basil for an unexpected herbaceous note.

Autumn Comfort: Add 2 tablespoons of pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1 tablespoon of maple syrup during cooking. Top with toasted pecans and a small dollop of whipped cream for a fall-inspired breakfast.

Winter Warmer: Cook with 1/4 teaspoon cardamom and 1/8 teaspoon nutmeg, then top with poached pears, pomegranate seeds, and a drizzle of warmed honey for a festive cold-weather variation.

Storage & Reheating Guide

Cream of wheat is best enjoyed fresh, but proper storage and reheating techniques can help maintain its quality when you have leftovers.

Storage Options:

• Refrigeration: Store leftover cream of wheat in an airtight glass container for 3-5 days. The cereal will significantly thicken during refrigeration, becoming almost solid.
• Freezing: For longer storage, cream of wheat can be frozen for up to 6 months. Portion into individual servings before freezing for easier reheating.
• Dry Storage: Uncooked cream of wheat should be kept in a cool, dry place in an airtight container, where it will remain fresh for 1-2 years.

Reheating Methods:

• Stovetop Reheating: Place refrigerated cream of wheat in a saucepan with 2-3 tablespoons of fresh milk or water per cup of leftovers. Heat over low heat while whisking continuously to break up lumps. This method provides the best texture recovery.
• Microwave Reheating: For quick results, place a single serving in a microwave-safe bowl with 1-2 tablespoons of added liquid. Cover loosely and heat for 30 seconds, stir thoroughly, then heat in additional 15-second intervals until desired temperature is reached.

When reheating frozen cream of wheat, thaw overnight in the refrigerator before applying either reheating method for best results. Always use a wire whisk rather than a spoon for smoother texture when reheating.

Troubleshooting Guide

Even experienced cooks occasionally encounter issues when preparing cream of wheat. Here are solutions to the most common problems:

Lumpy Texture:

• Cause: Adding cereal too quickly to hot liquid or insufficient whisking.
• Solution: Pour cereal in a slow, steady stream while whisking vigorously. If lumps form, use an immersion blender to smooth them out, or pour through a fine-mesh strainer while pressing with a spatula.

Too Thick/Too Thin:

• Too Thick: Add hot milk or water, 1 tablespoon at a time, whisking between additions until desired consistency is reached.
• Too Thin: Continue cooking for 1-2 additional minutes. If still too thin, mix 1 teaspoon of dry cream of wheat with 1 tablespoon cold water, then stir into the pot and cook for another minute.

Scorched Bottom:

• Cause: Heat too high or insufficient stirring.
• Solution: Immediately transfer to a new pot without scraping the bottom. For prevention, use a heavy-bottomed pot and maintain medium-low heat after bringing liquid to initial boil.

Bland Flavor:

• Cause: Insufficient salt or sweetener.
• Solution: Add a pinch of salt to enhance sweetness. For depth, incorporate vanilla extract, cinnamon, or nutmeg during the final minute of cooking.

Skin Formation:

• Cause: Surface cooling while standing.
• Solution: Place plastic wrap directly on the surface or stir occasionally until serving.

Common Mistakes

Avoiding these frequent errors will elevate your cream of wheat from ordinary to exceptional:

Using Only Water: The biggest mistake is cooking cream of wheat with just water. Using at least half milk creates a significantly creamier, more flavorful result with better mouthfeel.

Incorrect Timing: Adding cream of wheat before reducing the heat from boil to simmer causes rapid thickening and lumping. Always reduce heat first, then add the cereal.

Insufficient Whisking: A fork or spoon is inadequate for proper mixing. A wire whisk is essential for breaking up potential lumps and creating smooth texture.

Serving Immediately: Allowing cream of wheat to rest for 1-2 minutes after cooking lets it reach optimal thickness and allows flavors to fully develop.

Overlooking Salt: Even sweet preparations need a small pinch of salt to enhance flavor. This tiny addition makes a remarkable difference in the final taste.

Reheating Without Adding Liquid: Attempting to reheat refrigerated cream of wheat without adding fresh liquid results in a gluey, unappetizing texture.

Frequently Asked Questions

Q: What’s the difference between the different cooking times of Cream of Wheat?
A: Cream of Wheat comes in several varieties based on cooking time: 10-minute (original), 2½-minute, 1-minute, and instant. The 10-minute version offers the boldest wheat flavor and smoothest texture with no added enzymes. The 2½-minute variety contains disodium phosphate to speed cooking, while the 1-minute version uses papain. The instant packets require no cooking at all, just hot water and a brief standing time. Generally, the longer cooking varieties provide better texture and more authentic flavor.

Q: Is Cream of Wheat gluten-free?
A: No, Cream of Wheat is not gluten-free as it’s made from wheat farina. If you have celiac disease or gluten sensitivity, consider alternatives like Cream of Rice, which has a similar texture and preparation method but is completely gluten-free. Other gluten-free porridge options include those made from millet or sorghum.

Q: Can Cream of Wheat help with weight loss?
A: While Cream of Wheat alone isn’t a weight loss miracle, it can be part of a balanced weight management plan. It’s relatively low in calories (about 133 calories per cup when prepared with water) and provides sustained energy. For weight management, consider preparing it with water or low-fat milk and limiting high-calorie toppings. The fiber content, though modest at 1g per serving, can help with satiety.

Q: What’s the difference between Cream of Wheat and grits?
A: Though they look similar, Cream of Wheat and grits are made from different grains. Cream of Wheat is made from farina (wheat middlings) and has a smoother, creamier texture. Grits are made from ground corn or hominy, resulting in a coarser texture. Grits originated in Native American cuisine and are a staple in Southern cooking, often prepared savory with butter, cheese, or shrimp, while Cream of Wheat is typically served sweet.

Q: How nutritious is Cream of Wheat?
A: Cream of Wheat is quite nutritious, providing 58% of your daily iron needs per cup, making it excellent for vegetarians and those with iron deficiency. It’s also rich in B vitamins, including 39% of your daily niacin, 38% of vitamin B6, 37% of thiamine, 33% of riboflavin, and 33% of folate. However, it’s relatively low in fiber (1g) and protein (4g) compared to some other breakfast options.

Q: Can I make Cream of Wheat ahead of time?
A: Yes, though it’s best enjoyed fresh. If preparing ahead, slightly undercook it as it will continue to thicken when cooling. Store in airtight containers in the refrigerator for 3-5 days. When reheating, add fresh liquid (1-2 tablespoons per cup) and whisk vigorously to restore the creamy texture. For meal prep, consider preparing dry ingredients and toppings in advance rather than cooking the full porridge.

Fun Facts & Trivia

Cream of Wheat has a fascinating history that spans over 130 years of American breakfast culture. The product was born during the economic panic of 1893 in Grand Forks, North Dakota, when head miller Tom Amidon began experimenting with farina, a byproduct of wheat processing. After serving it to his family as porridge, he convinced the struggling Diamond Milling Company owners to package and sell it.

The name “Cream of Wheat” was suggested by Fred Clifford, brother of one of the owners, who was inspired by the product’s distinctive white appearance. In a desperate move, the company included 50 packages with a flour shipment to New York. The response was immediate and enthusiastic: “Forget the flour, send more Cream of Wheat!”

Interestingly, Amidon’s name was particularly fitting for his creation—”amidon” is French for “starch.” The product made its official debut at the 1893 World’s Columbian Exposition in Chicago, gaining widespread recognition.

By 1897, just four years after its creation, demand had grown so much that the company relocated to Minneapolis, which had become a major grain hub. For 64 years, the company focused solely on its signature product before being sold to Nabisco in 1961.

The brand’s marketing has evolved significantly over time. Beginning in 1900, Cream of Wheat featured a character known as Rastus in its advertising, which has since been recognized as problematic due to racial stereotyping. The character may have been based on Chicago Chef Frank White, a Barbados native who emigrated to the U.S. in 1875.

Today, Cream of Wheat remains one of America’s most beloved hot cereals, now owned by B&G Foods since 2006, and is enjoyed in over 50 countries worldwide.

Final Summary and Call to Action

Cream of Wheat stands as a testament to culinary simplicity—a humble breakfast that has comforted generations with its warm, velvety embrace. From its creation during economic hardship to its position as a breakfast staple across America, this versatile porridge continues to offer nourishment, comfort, and endless possibilities for customization.

We’ve explored the perfect techniques for achieving that ideal creamy consistency, discovered nutritional benefits including impressive iron content, and shared variations from seasonal inspirations to dietary adaptations. Whether you prefer yours traditionally sweet with butter and sugar or adventurously savory with cheese and herbs, Cream of Wheat provides a blank canvas for culinary creativity.

Now it’s your turn to experience this classic breakfast. Start with the basic recipe we’ve shared, then experiment with your own flavor combinations. Perhaps try the 10-minute variety for the most authentic wheat flavor, or explore seasonal variations like the autumn-inspired pumpkin spice version.

Share your Cream of Wheat creations on social media using #CreativeCreamsOfWheat and tag our blog to be featured in our community gallery. We’d love to see your unique toppings and presentation ideas!

For more breakfast inspiration, subscribe to our newsletter where we’ll be featuring international porridge variations next month. Until then, may your mornings be warm, your Cream of Wheat be lump-free, and your breakfast bring comfort in every spoonful.

What will you create with your next bowl of Cream of Wheat?