Cream of Wheat: Two Ways

Today’s post is not about oatmeal.

I’m sorry to disappoint since I am too.

Since last Thursday, I have been having a lot of stomach issues (let’s just leave it that, I’ll spare you the details). Long story short, I went to the doctor yesterday and he ordered me to stay away from all caffeine (yes, I’m having withdrawals) as well as to follow a Low Residue Diet. Basically, no fruits with skins and no vegetables. I also have to limit my intake of whole grains, nuts/seeds, dairy, fat, etc. It’s basically every vegetarian’s nightmare.

While oatmeal only has 2 grams of fiber (not much), I’m still only allowed to have about 7 grams of fiber per day. So oatmeal isn’t such a wise choice if I want to have something like a sweet potato later on in the day (without the skins of course).

However, cream of wheat has less than 1 gram of fiber and is easier to digest.

So today I had cream of wheat for breakfast…and then for lunch.

I’m going to show you two delicious ways to make cream of wheat.

The first recipe requires you to refrigerate your cream of wheat overnight. It’s basically like overnight oatmeal, bu the texture is a lot smoother.

Overnight Cake Batter Cream of Wheat




  1. In a bowl, mix together all your ingredients.
  2. Microwave on high for 30 seconds. Stir, and repeat two more times until your cream of wheat is cooked and has a creamy texture.
  3. Pour into a small bowl or mason jar, and add another splash of milk. Place in the refrigerator overnight.
  4. The next day, gently stir your cream of wheat (it will be very thick like cake batter). Top with sprinkles, enjoy!



Macros (without toppings):

  • Calories: 247 kcal
  • Carbs: 36 g
  • Protein: 20 g
  • Fiber: >2 g
  • Fat: 2 g


Now this next recipe is your typical hot version of cream of wheat. I followed the instructions on the package but all microwaves vary so you may not have to microwave as long as the package says. I would advise to microwave your cream of wheat in 30 second increments and repeat until you have your desired consistency.

I was craving some chocolate this afternoon.

You know me and my sweet tooth…

Chocolate Fudge Cream of Wheat



  • 3 tbsp uncooked cream of wheat
  • 3/4 cup water
  • 1 tbsp unsweetened cocoa powder
  • 1 packet of Truvia (or other sweetener such as Stevia)
  • pinch of sea salt


  1. In a bowl, mix together your cream of wheat, water and salt. Microwave on high for 30 seconds. Repeat until your cream of wheat is a desirable creamy consistency.
  2. Finally, stir in your unsweetened cocoa powder and stevia. Add an additional splash of water or almond milk if needed, and mix up.
  3. Top with any additional toppings as desired (marshmallows, chocolate chips, graham crackers, bananas, strawberries, peanut butter, etc.)



  • Calories: 140 kcal
  • Carbs: 29 g
  • Protein: 5 g
  • Fiber: 2 g
  • Fat: 1 g


What is your favorite way to make cream of wheat?


2 thoughts on “Cream of Wheat: Two Ways

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