As autumn explodes, with it’s rich kaleidoscope of colors, it also brings crisp, chilly mornings. On these cool mornings, nothing feels better than a fuzzy blanket and something delicious and warm to eat. But who has time to sit around in the morning, in a blanket, eating delicious warm food? For that matter, who has time to make something warm in the morning anyways? During the rush of getting everyone ready for work or school and out the door, there is no time to wait for pancakes to cook and bacon to fry.
But I’ve finally found a recipe that is delicious, warm, and quick! In under ten minutes, you can fill all your little tummies (and big tummies) with a toasty, filling breakfast, before you have to send them out the door.
While searching for the measurements to make cream of wheat, I found this recipe at dominicancooking.com. I tweaked it to fit the ingredients that I had on hand. It’s a fun, new spin on the classic cream of wheat. It reminds me of how a cinnamon roll or a snickerdoodle tastes. Delicious!
This recipe is designed to make six servings, and it really makes quite a bit. I make the recipe, as it is written, and refrigerate the leftovers for another easy, warm breakfast the next morning. But you can easily divide the recipe in half for less servings.
To get started you will need:
2 C water
3 C milk
1½ C cream of wheat
½ tsp salt
1 tsp vanilla
⅛ tsp cinnamon or 3 sticks of cinnamon
1/2 C sugar
2T butter
A pinch of nutmeg
- In a medium-sized sauce pan combine the water, milk, cream of wheat, salt, vanilla, cinnamon, sugar, and nutmeg.
- Let this mixture rest for five minutes. (This would a perfect time to make sure the kids are dressed or do someone’s hair.)
Ingredients mixed and resting
- Heat over medium heat, stirring constantly. Stirring constantly is important. This keeps the cream of wheat from getting lumpy or sticking to the bottom of the pan.
- When it begins to bubble, add the butter. Turn the heat down to low, and stir until it reaches the desired consistency. The cream of wheat will thicken, as it cools. I always remove it from the heat, when it is thick but still has a liquid consistency.
- Serve warm.
Dominican Cream of Wheat
2 C water
3 C milk
1½ C cream of wheat
½ tsp salt
1 tsp vanilla
⅛ tsp cinnamon or 3 sticks of cinnamon
½ C sugar
2 T butter
Pinch of nutmeg
In a medium-sized sauce pan combine the water, milk, cream of wheat, salt, vanilla, cinnamon, sugar, and nutmeg.
Let this mixture rest for five minutes.
Heat over medium heat, stirring constantly.
When it begins to bubble, add the butter. Turn the heat down to low, and stir until it reaches the desired consistency. The cream of wheat will thicken, as it cools, so I always remove it from the heat when it is thick but still has a liquid consistency.
Serve warm.
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I have never tried Cream of Wheat. I think I might try your recipe out. I am always cold so its nice to have a warm breakfast or lunch with this. TY
Cream of wheat can be flavored and it is a tasty healthy way to start the day.
I haven’t had cream of wheat in years. This sounds really good and perfect for the chilly weather.
This looks really good. I love vanilla, cinnamon, & Cream of Wheat. Putting them all together, great idea!
This looks great, I normally eat just the cream of wheat as is, so this would be a nice change.