This is a well-loved breakfast going back for centuries known by various names; porridge, watered down was called gruel, and of course, the brand names associated with the store-bought versions. No matter what you call this breakfast, it is quick and nutritious because of the use fresh milled wheat.
I like to add collagen peptides that I buy from Azure Standard to increase the protein content to help my kids feel fuller longer.
We also are dairy-free due to some milk-related sensitivities in the family. So, this classic is made with almond milk for a dairy-free option for our family. If your family does not need dairy considerations I have included adjustments in the notes section of the recipe.
Our favorite toppings for this porridge are maple syrup or honey and berries. *Hot tip: adding frozen berries to hot porridge helps cool it down quickly for littles. But, cinnamon and raisin or apples, strawberries or peaches and cream would be delicious options as well.
Fresh Milled Cream of Wheat
Ingredients
Equipment
Method
- Combine almond milk and water in a pan on med high until low boil.
- Coarse grind grain. *see notes
- Once almond milk and water are boiling, add the coarse ground grain and sea salt.
- Low boil for 8-10min, until consistency preference. The coarser the grain the longer the cook time. *see notes
- Serve topped with favorite toppings!
Notes
- Can sub milk for almond milk 1 for 1.
- Spelt, khorasan, or einkorn are other great options.
- I coarse grind with Mockmill Lino 200 on setting “7,” but feel free to coarse grind to your family’s textural preference.
- We use collagen peptides from Azure Standard, but protein powder would be another option.
- Can add more water or almond milk if the consistency is too thick.
