Cream of Wheat with Freshly Milled Grain

There’s something timeless and deeply nourishing about a bowl of homemade Cream of Wheat, especially when it’s made from freshly milled, whole wheat berries. If you grew up on the boxed version, you’ll be amazed at how much more flavor, nutrition, and texture you get from making this classic hot cereal from scratch. With just four ingredients; whole wheat berries, water, milk, and a pinch of salt; you can create a breakfast that’s creamy, hearty, and endlessly customizable.

Why Freshly Milled Cream of Wheat?

Using freshly milled wheat means you’re eating the entire grain: the bran, germ, and endosperm. This not only boosts the nutritional value (think fiber, protein, B vitamins, and minerals), but also gives your breakfast a richer, nuttier flavor and a more satisfying texture. Freshly ground wheat is worlds apart from the refined, boxed cream of wheat you find in stores

The Secret: Coarse Milling

The key to perfect homemade Cream of Wheat is milling your wheat berries on a coarse setting. If your porridge turns out too “gluey” or pasty, your wheat was ground too fine. Aim for a texture similar to fine grits or cornmeal for the best results. . This gives your cereal a pleasant bite and prevents it from becoming overly thick or gummy.

This is probably the only recipe on my site that I will ever list the cup measurements for grain over grams. This is simply for simplicity. This recipe is not sensitive to a couple grains extra so I find a cup measure easier then pulling out my scale.

Ingredients

• 1/2 cup whole wheat berries (any variety: hard red, hard white, soft white, spelt, etc.) My family loves half soft white and half khorasan. It has a sweet, almost buttery flavor!
• 1 cup water
• 1 cup milk (dairy or plant-based) You can always do just milk or water but I prefer the flavor of 50/50
• Pinch of salt

And that’s it! This is truly a simple and easy breakfast that keeps me and my toddler fueled all morning. If you have a growing toddler you know their bellies are rarely full! Anything that stops the constant “I need a ‘nack! I’m humvee” is a win in my book!

Instructions

Follow along for step by step instructions or skip to the recipe for the condensed version.

Grind the Wheat Berries

Using a grain mill, grind your wheat berries on a coarse setting. If you don’t have a grain mill, a high-powered blender or food processor can work-just pulse until you have a coarse, grits-like texture. Remember, too fine leads to a pasty result.

I have the Mockmill 200 and I found I had to play with the settings to find what my family prefers. I push the lever up to 10, unscrew it slightly and move it back towards me one level. Screw it back tight and slide it all the way up once again. Essentially this is making a level 11.

Please refer to your manual to adjust your mill appropriately.

Also keep in mind that an impact mill cannot mill course enough for Cream of Wheat. You will need a stone mill to be able to adjust the stones far enough apart to get a course grind. Check out my article on mills here.

Below is an image of the texture I look for when milling cream of wheat.

Combine and Rest

In a medium saucepan, add your coarsely ground wheat, water, milk, and a pinch of salt. Stir well to combine. Let the mixture rest for 30 minutes. This soak is called an autolyse and helps soften the bran and ensures a creamy texture.

Unless I have the forethought to mix this up the night before, I don’t end up having time to autolyse. My kids are anything but patient in the morning so I tend to skip this step. I definitely prefer the texture after it has autolysed but it is not necessary. If you find the texture is a bit to gritty for you, try milling it finer or making sure to autolyse.

Cook the Cereal

Set the saucepan over medium heat. Whisk constantly as the mixture heats up-this prevents lumps and keeps the bottom from scorching. Cook until the cream of wheat thickens and reaches the consistency of oatmeal or porridge, usually about 7–10 minutes for a single batch. If it gets too thick, add a splash more milk or water to loosen it.

The best way to know it is done is to watch the bubbles. Once it reaches a boil, you will see the bubbles pop and disappear. Wait until the bubbles pop but leave a crater behind. This is a great way to tell that the correct consistency has ben achieved.

Serve and Enjoy

Spoon your hot cream of wheat into bowls. Top with a sprinkle of cinnamon, brown sugar, maple syrup, honey, or fresh fruit. For extra richness, add a pat of butter or a dollop of cream. Or, enjoy it plain and savor the natural, nutty flavor of whole wheat.

Tips & Variations

• Grains: You can use any grain you have on hand for this recipe. I have found we love the flavor of 50% soft white and Khorasan. Feel free to play around with different grains to achieve a different flavor profile. Check out this link for a breakdown of different grains and their flavor profiles.
• Texture: If you prefer a smoother cereal, mill your wheat a little finer, but not too fine. For more chew, keep it coarse.
• Flavor: Try simmering with a cinnamon stick, vanilla bean, or a few raisins for extra depth.
• Savory Option: Top with a poached egg, sautéed greens, or a sprinkle of cheese for a savory breakfast twist.
• Batch Cooking: Double or triple the recipe for meal prep. Leftovers reheat well with a splash of milk.

Nutrition & Benefits

Homemade cream of wheat from freshly milled grain is packed with whole grain goodness (fiber, protein, vitamins, and minerals) that keep you satisfied and energized. Unlike boxed versions, you control the ingredients and sweetness, making it a healthier choice for the whole family

Final Thoughts

Making Cream of Wheat from scratch with freshly milled wheat berries is a simple act that transforms a humble breakfast into something truly special. It’s a comforting, nourishing way to start your day, and a wonderful way to celebrate the flavor and nutrition of whole grains.

If you try this recipe, let me know your favorite toppings or twists in the comments below. Here’s to warm, wholesome mornings!

Cream of Wheat with Freshly Milled Grain

Recipe by Katelyn AmesCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

159

kcal

Total time

40

minutes

There’s something timeless and deeply nourishing about a bowl of homemade Cream of Wheat, especially when it’s made from freshly milled whole wheat berries.

Ingredients

• 1/2 c whole wheat berries (I like to do 50% soft white and khorasan)

• 1c water

• 1c milk

• pinch of salt

Directions

• Mill the wheat berries on a coarse setting. If you find the finished cream of wheat is too “gluey” your wheat was ground to fine and you need to go up some.
• In a medium saucepan, combine the coarsely ground wheat, water, milk and salt. Rest for 30 minutes.
• Over medium heat and whisking constantly, cook until the cream of wheat has thickened and is the consistency of oatmeal or porridge.
• Top with cinnamon, brown sugar or syrup and fruit or eat plain. Enjoy!

Notes

• I have a Mockmill 200 which is a stone mill. I adjust the lever all the way back, unscrew the lever and pull it towards me, then tighten it back and go up one more notch. Play around with your settings to find the coarseness you prefer.
• **Some mills, such as an Impact Mill, only have the capability to mill flour. Check your manual to make sure you can mill coarsely.

The nutrition facts below are an estimate and should not be used to make medical decisions.

Facts are for 50% Soft White Wheat and 50% Khorasan.