This homemade cream of wheat recipe with freshly ground wheat is the most deliciously simple breakfast porridge! Sweet, nutty, creamy – perfect for all your favorite fruit toppings.
Learning to Make Homemade Cream of Wheat Porridge
Last week, we had just returned from a trip to visit family and I had nothing healthy planned for breakfast the next morning. We typically have sourdough oatmeal pancakes with eggs and our favorite smoothie.
But you know the post-traveling drill – it takes a few days to get everything up and running again. Especially in the kitchen.
I didn’t even have the energy or forethought to soak oatmeal the night before, my typical go-to brekkie when I don’t have anything planned. I was also craving something healthy and nutritious after eating fast food on the road, and didn’t want to resort to a bowl of cereal.
So my wheels started spinning. What could I make with the food I already had in the house?
That’s when I spotted it – my jar full of whole wheat berries I grind to make bread. I wondered, “Can I make homemade cream of wheat?”
To be honest, I’d never even eaten cream of wheat before… well, maybe once. And I wasn’t too impressed with the boxed stuff.
But I knew that fresh ground wheat has it’s own nutty sweetness that tastes nothing like flour from the grocery store. “It can’t be too hard,” I thought.
The results? EPIC.
This is now one of our favorite breakfasts and I’m planning to have it on the regular rotation from now on! The boys gobbled it up and were fueled all morning long with this amazing porridge.
It’s also a wonderfully easy way to venture into the world of freshly ground wheat if you’re overwhelmed by the idea of breadmaking but still want to experience the benefits.
(Much of the information I’m sharing about the benefits of freshly ground wheat come from The Essential Home Ground Flour Book by Sue Becker. I highly recommend it.)
Is cream of wheat healthy to eat?
Yes, it’s very healthy — when it’s made with freshly ground wheat. Cream of Wheat from a box isn’t as nutritious because a few days after grinding, it loses part of its nutrient content.
Boxed cream of wheat also doesn’t have the entire bran present (to prevent spoilage). This part of the wheat contains extra vitamins and minerals. Boxed cream of wheat is also enriched with synthetic vitamins.
Here’s the ingredients on the box:
Wheat Farina, Calcium Carbonate, Defatted Wheat Germ, Disodium Phosphate, Ferric Orthophosphate, Niacinamide, Thiamine Mononitrate, Riboflavin, Folic Acid.
This is why I like making cream of wheat with the good stuff — freshly ground, whole wheat berries! None of the nutrients removed, nothing synthetic.
Whole wheat nutrition
When freshly ground, whole wheat contains the following:
- Fiber which helps to cleanse the colon
- Prebiotics which feed good organisms in the gut
- Vitamin E – it’s one of the richest food sources
- B vitamins like folate
- Trace minerals like phosphorous, selenium, & manganese
Wheat does contain phytic acid like all grains, nuts and seeds, which can bind to important minerals.
To increase the nutrition of this cream of wheat, I recommend soaking the mixture overnight before cooking which helps break down the phytic acid and make minerals bioavailable.
Why use freshly ground flour?
When you grind the wheat berries yourself, none of the nutritious brand and germ are discarded as in the case of store bought flour.
All the nutrients are compltely present and have not been denatured when ground fresh.
It also tastes a LOT better – freshly ground wheat has such a sweet , nutty flavor!
I like using non-GMO hard red or hard white wheat berries.
If you don’t have access to any tools to grind wheat berries, I recommend Bob’s Red Mill Creamy Wheat Cereal.
Which is better for you, oatmeal or cream of wheat?
They are both extremely nutritious, especially when soaked overnight before cooking. Their nutrition profiles are just slightly different – for example, oats have more iron and magnesium while wheat has more vitamin E.
Cream of wheat is also a fun way to switch up your typical porridge routine from oatmeal. I know in our house, we get in a major oatmeal rut and eat it over and over. It’s good to mix up the grains you eat to get a variety of nutrition.
You can also add in other types of grains to your porridge like rye, amaranth, spelt, buckwheat, etc.
Is cream of wheat better with milk or water?
I definitely prefer it with milk, as it adds such a great creaminess to the finished dish. But if you’re sensitive to dairy, you could use water instead or even try non-dairy milks like almond. We love this homemade coconut milk!
How to make cream of wheat from scratch
Making cream of wheat is so simple!
First, you want to ideally use freshly ground flour. You can use several different kitchen appliances like high speed blender or coffee grinder, but the best option is a grain mill.
The grain mill I use from Mockmill – it keeps all the nutrition in tact by keeping the temperature low and grinding with stone. I love it. (My followers get 5% off any style of grain mill!)
If you don’t have wheat berries to grind, you can use a quality creamy wheat hot cereal like this one from Bob’s Red Mill.
To make cream of wheat, you want to use 1 part wheat cereal to 4 parts milk. I used 1/2 cup wheat, 2 cups of milk, which is perfect for 2-3 servings. This recipe can easily be doubled or tripled.
Add the wheat, milk, and a pinch of salt to a saucepan. (Soak the mixture in the fridge overnight for maximum nutrition.)
Cook on medium heat, stirring occasionally, until the porridge is bubbling and thick.
Remove from heat and add a couple tablespoons of butter and maple syrup or honey to sweeten. Add whatever toppings you desire!
Homemade Cream of Wheat (with freshly ground wheat)
This homemade cream of wheat with freshly ground wheat is the most deliciously simple breakfast porridge! Sweet, nutty, creamy - perfect for all your favorite fruit toppings.
Ingredients
- 1/2 cup whole wheat berries, freshly milled (or cream of wheat cereal)
- 2 cups milk
- Pinch of salt
- 2 Tbsp. butter
- 2 Tbsp. maple syrup
- Toppings of choice
Instructions
1. Grind wheat berries in a grain mill or other kitchen appliance. If you don't have access to this, you can use store bought cream of wheat cereal instead. 
2. To a saucepan, add wheat cereal, milk, and pinch of salt. 
3. Cook on medium heat for several minutes until cereal is bubbling and thickened. 
4. Add butter and maple syrup, plus whatever toppings you desire. Serve immediately. 
Notes
* For extra health benefits, combine the wheat cereal and milk and allow to soak in the fridge overnight before cooking.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 192mgCarbohydrates: 27gFiber: 2gSugar: 8gProtein: 8g
Best cream of wheat toppings & add ins
Cream of wheat is typically a sweet porridge, and we like using natural sweeteners like honey or maple syrup to sweeten it. It’s also fun to add a variety of toppings, such as:
- Fresh berries
- Chopped apples
- Nuts or seeds
- Shredded coconut
- A dollop of jam or peanut butter
- Spices like nutmeg or cinnamon
Truly the possibilities are endless! You could even try savory cream of wheat recipes by stirring in an egg yolk and maybe even some crumbled bacon. Yum!
What can I make with Cream of Wheat?
You don’t have to serve anything with this – it’s a pretty complete breakfast on its own as long as you use milk and butter.
But I like serving it with extra protein like boiled eggs or a natural bacon or sausage. A healthy smoothie is always a great addition, as well!
Will you try this easy cream of wheat recipe? What’s your favorite type of porridge?
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This looks delicious! Does it matter what type of wheat berries? Soft white? Hard white? Hard red spring? Thanks!
I usually use hard white, since that’s what I have on hand for bread making. But any type should work! Enjoy.
I had to navigate several unnamed gravel roads deep into local Mennonite country to find a bulk food store nearby, but I was on a mission! I have hard red wheat put up at my farm, but I’m staying with Dad an hour away. I found “golden chief” wheat berries in bulk and hope they will be as good. I was doubly blessed to find that the shop had sweet corn and baby watermelons right out of the field!
Dad is 98 years old and has stopped eating almost entirely. The only thing I’ve been able to get into him besides meal replacement shakes is Cream of Wheat. The boxed version is not only ridiculously expensive, hard to find around here, but also almost flavorless.
Thank you so much for your tips as well as all the comments which were quite helpful.
Thank you for your lovely comment! I hope your dad loves it.
I was wondering about this. And here is my answer! Thank you so much. I will give it a go.
Hope you enjoy it!
Do you course grind or fine grind?
And now that I posted, I see the rest of the comments and the answer I need. Nevermind! 😊
Coarse grind is best for this recipe.
Do you use a coarse setting when you grind?
I usually use a fine setting since that’s what mine is always set to. But coarse should work also!
Hi. I want to thank you for posting this. There isn’t much guidance out there for preparing cream of wheat from freshly milled wheat berries. I haven’t tried it yet, because I am only cooking breakfast one most days, and it seems like a lot of to work to fresh grind wheat day-to-day…. That said, I think the solution is to grind week’s worth at one time, divide the wheat into portions, add in some walnuts, raisins etc., then freeze the portions of dry ingredients in individual bags for daily use. From what I’ve read, fresh wheat flour can be frozen for short periods of time with minimal degradation. Perhaps the freezer idea will help someone else on their quest to prepare fresh cream of wheat. I see that my store bought wheat cereal says to use significantly less wheat per the amount of milk called for. Not sure of the significance. Looking forward to trying this out this week, starting your post as guidance, then adjusting per personal preference. Thanks again for the inspiration!
Thank you so much for commenting. These are brilliant tips for making bulk amounts and freezing! Love the idea. In regards to the amount of milk, I think freshly ground wheat needs more because it retains the bran and germ. This seems to absorb more liquid. Hope you enjoy!
I just tried my first biwl. AMAZING! I puuled a baggie from the freezer, added it to simmering milk, and it almost instantly turned thick. I added a splash more milk, and it was perfect. I went with raisins, walnuts, brown sugar & cinnamon. It truly seems indulgent. Thanks so much!
Yay!! I am so glad you are loving it!
If you could leave a recipe star rating (In the recipe card) I would appreciate it very much!
This was absolutely delicious! Very luscious and soothing. My husband and I both agreed that this is our new favorite breakfast.
So happy to hear this!!
The only problem with this is the fact that the nutritional value is lost very quickly once its milled.
That is why she grinds it fresh. Or it could go in the freezer.
How could I cook cream of wheat in my Instant Pot? I love eating this and cook it on the stovetop but must be careful not to burn it.
I’ve never made it in the IP, but you could try cooking it for one minute on high pressure. Let me know how it goes!
Good morning it took only a minute to grind 1 cup of wheat to make this pot of cream of wheat. My grandchildren like it with a teaspoon of 100% cocoa with a slice of toast I baked the day before they stay plenty full till lunch
Fantastic idea to add cocoa! I’ll have to try that!
Can you use Farro?
I never have, but you could definitely try it.
I tried this today but the consistency came out more like gravy. It was very strange. My kids didnt like it. Maybe my mill grinds finer and that may make a difference. I dont know. Any tips on how to get it thicker? I kept it on the stove for a long time trying to thicken it and it never got thicker.
Hmmmm that’s odd! That’s never happened to me before. Maybe use less liquid next time, if you think your mill grinds ultra fine?
Hi, You said you soak the mixture before eating to help break down the phytic acid. do you soak the wheat berries whole or do you soak them once they are ground up? Thanks!
I grind the wheat, mix with the milk and let soak overnight before cooking the next morning.
I tried this recipe since my kids love cream of wheat. It tastes really good, but the texture isn’t the same at all. It’s smooth like pudding. It’s not gritty like store bought cream of wheat. Did I do something wrong? I like the gritty texture. I used soft white wheat, ground on the coarse setting, and did not soak the night before. Any suggestions to make it more like the texture of store bought?
If there is a setting on your grinder that can make “cracked wheat” instead of ground, it would probably be more like the texture you are used to.
I’ve taken to making porridges with just about any whole grain flour out there…bought a lot for baking but never did…so out of the freezer and into a pan. I started out with traditional cornmeal mush…and progress from there to spelt flakes, quinoa flakes, spelt flour and buckwheat flour…as a change from my usual steel cut oatmeal.
So quick and delicious! Sometimes I use half almond milk/water. Love the creamy results!
So creative! I love these ideas.
Just came across this posting today….I am gluten free, so the wheat is out, but I wonder if I could use the same recipe with rice. I like cream of rice cereal, but it is hard to find at my grocery store. I do have a mill, and do use it to make rice flour. Do you think I would need to make any changes to your recipe?
You might have to tweak the starch to liquid ratio because these different grains absorb different amounts of water. But other than that, it’s a good starting point!
Thank you Mary for this recipe! This is delicious! Just made it. I used honey instead of maple syrup. Used the finest setting on my Kitchenaid Grain Mill attachment and it turned out perfect. God bless you and your family Mary!
Glad you enjoyed it!
We have a Mockmill 100 and used the 10 setting. The consistency was more like pudding not cream of wheat texture. Whats a good setting to have a less pudding texture? Does stiffing help or hurt?
I’m not familiar with all the settings, but a coarser setting would definitely help!
I have a Mockmill, and I mill a LOT of various grain-blends of “Cream of Wheat”. For each batch, and adjust the Mockmill so the stones are just touching/making sound with the slider at .5/1. Then push it all the way to the right (10)….for 1/3 of the grain. Then loosen lever, go back to zero, tighten lever, and push to 2.5…and do another 1/3 of the grain. Then push it up to 5, and do the last 1/3 of the grain.
SO, I mill any batch at 10, 12 1/2, and 15…one third of the grain on each setting.
For cooking, I use 1/3 cup of Cream of Wheat grain, to 1 cup of water.
‘Hope this helps!
Wow, these details are super helpful, thank you Kristi!
Thank you for posting and for taking time to answer all the questions, I got the information I needed through your answers, you are awesome
Thank you for this recipe!
Is it a one to four ratio before the berries are ground or after? Thank you.
1 to 4 ratio after grinding. Enjoy!
Do you know of a current source for a whole grain wheat farina? Bob’s Red Mill no longer makes it.
I’m not sure, but Barton Springs mill makes wonderful wheat items, maybe you could check there.
I get mine from a farmer in Moorhead MN. Mostly use it fro bread but occasionally use it for cream of wheat. His is hard red.
What are the benefits of soaking overnight? I’ve read that wheat loses nutrients quickly after grinding – will you elaborate, please? Thank you.
Soaking overnight helps to pre-digest the grains, making them easier on your system, and also reduces phytic acid and makes nutrients more highly absorbed. You are correct, Nutrients do start to degrade after grinding and after several days, the nutrition is significantly less. Soaking overnight should still yield a high nutrient density, however, it is an optional step.
I will have to try the overnight soak for cream of wheat. Bet it will be a nice improvement. Have been baking whole wheat bread for decades now. Much, much, better since I discovered the use of a poolish or preferment. Giving wheat time to develop is a wonderful thing!
That sounds delicious! Do you pre-ferment and then add yeast? Or is it sourdough?
Interesting question. The pre-ferment has a little yeast. I use about 1/8 t of yeast to a cup of flour and 2/3 cup water. This develops from 4 to maybe 18 hrs. (The people who really know poolish use formulas and vary the amount of yeast according to the time it will develop.) This just gets added to my normal bread recipe sans yeast or salt. I let the whole thing rest for 20 min to maybe an hour or 2 and then add the yeast and salt. Here is my write up. Hope you can find something useful for your baking.
Wade