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Fresh Milled Cream of Wheat | A Hearty Breakfast

Cream of wheat is a nostalgic food for me. I remember eating the boxed version of cream of wheat often growing up, and I always liked it. Did you know that you can make homemade freshly milled cream of wheat with some wheat berries and a grain mill? I had no idea how easy this would be until I gave it a try. And let me tell you, homemade fresh cream of wheat blows the box stuff out of the water, no contest! I can’t wait to show you how easy (and delicious) fresh milled cream of wheat is, especially when you top it with real maple syrup and some grass-fed butter. 

bowl of fresh milled cream of wheat topped with butter and fruit

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Homemade cream of wheat is one of my favorite ways to use my grain mill besides sourdough bread. It’s a nutrient dense, hearty breakfast that my kids love! They actually request it all the time. If you add a side of eggs for protein, it’s a well rounded breakfast. If you are looking for more breakfast ideas, you should try my cottage cheese pancakes and sourdough pancakes!

Why You Will Love This Recipe

Better Nutritional Value – Fresh milled flour has loads of nutrients compared to store-bought flours (or cream of wheat) that has been sitting. Did you know that as soon as a wheat berry is broken or milled, it takes only 24 hours for the flour to lose 45% of it’s nutrients!? And after 3 days of sitting on the shelf, the flour has lost 95% of it’s nutrients. Making cream  of wheat with fresh milled grains ensures that you are getting all of the essential nutrients found in the wheat berry, including fiber, vitamins, and minerals. Using fresh wheat also makes this cream of wheat a really filling breakfast, you don’t need to eat a lot of it.  

A Less Processed Breakfast – The boxed cream of wheat that you find at the store has more than just one ingredient. It also has preservatives and ingredients that no one even knows how to pronounce (not a good sign). Here’s the ingredients in a popular brand of cream of wheat: 

WHEAT FARINA, CALCIUM CARBONATE, DEFATTED WHEAT GERM, FERRIC ORTHOPHOSPHATE, NIACINAMIDE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, PAPAIN.

This freshly milled cream of wheat recipe only has 1 ingredient – wheat berries. 

Depth of Flavor – Unlike store-bought cream of wheat, which can be bland, freshly milled wheat has a wonderful rich, nutty, and slightly sweet flavor that you really can’t beat. 

Customizable Texture – Freshly milled wheat will already give your cream of wheat a heartier, creamier texture compared to instant or pre-packaged versions. But depending on your grain mill, you can also customize how coarse or fine you want your flour to be. This will give you the flexibility to make fine, silky porridge or a slightly coarser, more rustic consistency. 

vertical image of a white bowl of homemade cream of wheat, fruit and butter

What Is Cream of Wheat?

Cream of Wheat is a hot breakfast porridge traditionally made from finely ground wheat farina. It has a mild, slightly sweet flavor and a creamy texture when cooked with water or milk. Cream of Wheat was first introduced in 1893 by Tom Amidon, a miller at the Diamond Milling Company in Grand Forks, North Dakota. During an economic downturn, the company decided to create a hot breakfast cereal using the wheat they were already milling. The product was sent to the 1893 World’s Columbian Exposition in Chicago, where it gained popularity.

By 1897, production had moved to Minneapolis, and Cream of Wheat became a household staple in the U.S. The brand name cereal was known for its packaging, featuring the smiling chef character, “Rastus,”. Over time, Cream of Wheat has remained a popular breakfast classic, due to it’s quick cooking time, smooth texture, and versatility. 

Ingredients in Freshly Milled Cream of Wheat

This recipe is so simple, and so rewarding to make from scratch. You will need:

  • 1/2 cup of wheat berries – my favorite to use for this recipe are soft white wheat berries, but experiment with different grains to see what you like the best. 
  • 2 cups of milk – I use raw, whole milk. You can use whatever you drink
  • Pinch of salt
  • Favorite Toppings – I highly recommend butter and real maple syrup as non-negotiables. After that, you can top your cream of wheat with fresh fruit, granola, or make it a savory dish with eggs and crumbled bacon. 
Glass cup with soft white wheat berries

Other Supplies You Will Need

  • Grain Mill / Flour Mill: In order to make freshly milled cream of wheat, a grain mill works best. If you don’t have a grain mill, you could also try a high speed blender or food processor to grind the wheat berries. Another alternative would be to purchase freshly milled wheat from a local bakery or amish store. However, you won’t know when the grain was milled, so the changes are that many of the nutrients have already been lost by the time you can use it. I have the Mockmill 100 stone grain mill (their base model), and it’s been perfect for our family. 
  • Medium sized sauce pan
  • Whisk
  • Wooden Spoon for serving

How To Make Fresh Milled Cream of Wheat

This healthy breakfast is so easy to make! No planning ahead necessary. 

Step 1: Mill your wheat berries. Take 1/2 cup of wheat berries, and mill according to your grain mill instructions. If you have the option to change the coarseness of your wheat, set it to a more coarse setting. My mockmill has a range of 1-10, with 1 being the finest. I like to mill my cream of wheat at an 8. You can definitely make a finer flour based on your personal preference or grain mill, but I have found that the texture of the cream of wheat is a little nicer when it isn’t quite so fine. 

Grain mill processing fresh wheat berries into flour

Step 2: Once your fresh flour is milled, add the flour, milk, and a sprinkle of salt to a medium saucepan. 

Step 3: Heat the cream of wheat over medium heat, whisking constantly to prevent clumps forming. Cook for 5-10 minutes, until the cream of wheat is thick and creamy. 

stainless steel whisk stirring homemade fresh milled cream of wheat in a saucepan

Step 4: Remove from heat and serve this delicious breakfast hot with your favorite toppings! 

What To Eat On Top Of Fresh Milled Cream of Wheat

My favorite toppings for my cream of wheat are grass-fed butter and maple syrup. However the sky is really the limit when it comes to making your own cream of wheat creations. Here are some ideas for topping your cream of wheat:

Sweeteners: 

  • Raw Honey
  • Real Maple Syrup
  • Coconut Sugar

Spices: 

  • Cinnamon
  • Nutmeg
  • Pumpkin Pie Spice
  • Vanilla

Mix Ins: 

  • Fresh berries
  • Frozen fruit
  • Raisins
  • Nuts

Savory toppings:

  • Over easy or soft-boiled egg
  • Salt & pepper
  • Crumbled bacon
  • Grated cheese
  • Avocado
  • Raw Cream
Close up view of fresh milled cream of wheat with butter, strawberries and blackberries

Fresh Milled Cream of Wheat

Enjoy the rich, nutty flavor of fresh milled cream of wheat, made from whole wheat berries. This homemade version of a breakfast classic is nutrient dense, and has a wonderful creamy texture. A simple, wholesome breakfast that’s easy to customize with your favorite toppings!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • 1 Grain mill or a high powered blender can work
  • 1 Medium saucepan
  • 1 Whisk
  • 1 wooden spoon

Ingredients
  

  • 1/2 cup soft white wheat berries hard white wheat is good too, or use your favorite wheat berry
  • 2 cups milk use whatever you drink
  • 1 pinch salt
  • Toppings butter, maple syrup, fruit etc

Instructions
 

  • Mill the wheat berries according to your grain mill instructions. If you have the option to change the coarseness of your wheat, set it to a coarser setting. I use an 8 on my mockmill.
  • Once your fresh flour is milled, add the flour, milk, and a sprinkle of salt to a medium saucepan. 
  • Heat the cream of wheat over medium heat, whisking constantly to prevent clumps forming. Cook for 5-10 minutes, until the cream of wheat is thick and creamy. 
  • Remove from heat and serve this delicious breakfast hot with your favorite toppings! 
Keyword breakfast, hearty breakfast, hot breakfast cereal, porridge
close up view of freshly made cream of wheat with fresh milled flour and topped with fruit and butter

Frequently Asked Questions

My favorite wheat to use is soft white wheat or hard white wheat for a mild, creamy texture. While I haven’t tried it, I think some ancient grains like einkorn flour or kamut would also be delicious and nourishing. 

A home grain mill is ideal, but you can also try using a high-powered blender or food processor to grind the wheat to a fine or slightly coarse texture if you don’t have a grain mill. There are many different types of grain mills available, including manual mills, kitchen aid attachments, and more powerful electric mills. 

This really depends on your personal preference. For a smooth, porridge-like texture, aim for a fine grind—similar to coarse flour. If you like a bit more texture, you can leave it slightly coarser.

You certainly can, although keep in mind that the longer the flour sits on your shelf, the more nutrients that are depleted. If you want to preserve nutrients, mill the wheat in advance and store it in an airtight container in the freezer. Cooked cream of wheat can be refrigerated for up to 3 days and reheated with some milk on the stove. 

No, since it is made from wheat, it does contain gluten. If you need a gluten-free alternative, you can try freshly milled rice cereal or millet.

Fresh milled cream of wheat typically cooks in 5-10 minutes on the stovetop, depending on the grind size and desired consistency.

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