Wondering how to make cream of wheat from scratch? This basic cream of wheat recipe makes for a hearty breakfast to start the day with as a tasty alternative to oatmeal or grits.
As much as I love a variety of foods and though I've never been a picky eater, there are some that are just not my favorites.
Eggs happen to be one of those.
As such, I most enjoy breakfasts that aren't egg-centered.
During these cooler months, I especially like something hot, hearty, and filling. Cream of wheat fits this perfectly.
What Is Cream Of Wheat?
I hadn't even heard of cream of wheat until I was an adult. I never enjoyed the texture of traditional oatmeal so porridge types of breakfast didn't really interest me.
Plus, growing up in the South we always had grits as our warm cereal choice. I actually find cream of wheat to be more similar to grits than oatmeal and it has a nicer texture.
Cream of Wheat is actually technically a brand name that you've probably seen at your local store. The actual food you're eating is called farina.
Farina is like a porridge and is made from wheat semolina. Both dry farina and once it's cooked look very similar to corn grits but farina is smoother in texture.
Basic Cream Of Wheat Ingredients
The basic cream of wheat recipe is made with just three ingredients. The real fun comes in what you decide to top it with.
- Cream of Wheat or farina - I personally prefer to use Bob's Red Mill Creamy Wheat Hot Cereal
- Any mix of water, milk, or cream - I use mostly half and half, which is milk and cream, with a bit of water if I don't have quite a quart left, which leads to a richer and tastier cream of wheat
Toppings For Cream Of Wheat
I almost always top my cream of wheat with a pat of butter and either honey or brown sugar. Some other ideas you may enjoy include:
- Various sweeteners such as molasses, maple syrup or regular sugar
- Berries (fresh or dried) or other fruit like peaches or bananas
- Spices like cinnamon, nutmeg, pumpkin spice, etc.
- Toasted nuts or coconut flakes
- Vanilla extract
- Peanut butter
- Chocolate chips, chocolate syrup, cocoa, or Nutella
- Jam or preserves
Farina Recipe Tips
Cream of wheat is seriously one of the easiest things to make. You simply add liquid to a pot, bring it to a boil, then whisk in the farina.
Make sure you use a large pot so that the liquid doesn't boil over and make a mess on your stove while you whisk. Once it's boiling, turn the heat to low.
Once you add in the farina, it will thicken very quickly in just 2 to 3 minutes. Make sure you keep whisking, especially on the sides, so it doesn't end up lumpy. Then, remove it from the heat and serve.
Here are the kitchen tools I use to make this easy farina recipe.
More Delicious Breakfast Recipes
- 4 cups water, milk, or cream (I use half and half)
- ½ teaspoon salt
- 1 cup wheat farina (also known as cream of wheat)
- Toppings of choice such as brown sugar, butter, berries, etc.
- Whisk together 4 cups of your choice of water, milk, cream or a mixture with ½ teaspoon salt in a large pot over medium-high heat. Bring to a boil.
- Once boiling, reduce heat to low. Whisk in 1 cup of farina. Whisk until thickened, about 3 minutes, making sure to also scrape the sides. The cereal will continue to thicken as it cools and you can add more liquid to thin it out if needed.
- Once thickened, remove the pot from the heat, let sit for one minute, and then ladle into bowls, and serve with desired toppings.
Recipe can be doubled if needed.
Leftovers can be refrigerated for up to 3 days. Leftover cream of wheat will be very thick and likely need additional liquid to be reheated either in the microwave or on the stove.
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Nutrition Information:Yield: 4 Serving Size: ¼th of recipe
Amount Per Serving: Calories: 315Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 404mgCarbohydrates: 51gFiber: 6gSugar: 1gProtein: 17g
Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.