Cream of Wheat With a Twist, More Protein, Less Sugar

Updated on June 29, 2018
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Occasionally Chris will have something to say about food preparation, but only if he has tried it and had good results.

The Original Malt-O-Meal, Hot Wheat Cereal Now for Workout Recovery

A Protein rich workout Recovery food for the person on the go. Five minutes minus dish washing.
A Protein rich workout Recovery food for the person on the go. Five minutes minus dish washing. | Source

Creamy Wheat; Messing With the Tried and True; More Protein; No Added sugar

Yes, I’m messing with an old standby that many have enjoyed for generations. Commonly known as cream of wheat, it is also referred to as creamy wheat, farina or semolina, and is usually topped with fruits, nuts, brown sugar, or honey.

One day a few years ago, I was looking through the cupboards for something to eat. Apparently, I hadn’t been shopping for a while, and the shelves were empty except for a box of cream of wheat and an old lady named Hubbard. The cereal must have been left there by my sons, because I hadn’t liked it since I was a kid. I checked the refrigerator and discovered a few more odds and ends.

I put the butter, eggs and cheese on the counter beside the box of cream of wheat and scratched my head. Would it blow up? I mean, this would be going against convention. Would I get sick? I donned my pioneering spirit and went to work.

The result was a hardy meal that kept me satisfied for hours. I’ve added some ingredients since that first attempt. Make the cream of wheat according to the instructions on the box.

Montana, Cream of the West, Whole wheat, hot cereal

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Check out the thumbnail immediately above for more package information on this product.
Check out the thumbnail immediately above for more package information on this product.
Check out the thumbnail immediately above for more package information on this product. | Source

Whole wheat, Hot Cereal

If you are a person who enjoyes whole grains, here is a whole grain, hot wheat cereal that I found while residing in Montana for the last month. It definitely has a deeper, richer flavor than those that don’t include the entire wheat grain. The name of the product is Montana’s Cream of the West, 100% Roasted Wheat.

The box also includes a great ginger cookie recipe using the wheat cereal to replace some of the flour.

Cooking with Chris

Ingredients for Cream of Wheat With a Twist

  • 1 cup water
  • 3 tablespoons cream of wheat
  • ⅛ teaspoon salt (If desired)
  • (Follow box instructions for multiple servings)
  • 1 egg
  • 2 tablespoons butter
  • ½ cup of cheese of your choice (Adjust amount to your personal taste)
  • Salt and pepper to taste
  • Optiona#1: Bacon bits and croutons. These can be added at the time of preparation or served at the table as toppings. You might place these in bowls at the center of the table so your family can add them as needed while they eat.
  • Option#2: Add one chicken breast tender per serving of Cream of Wheat With A Twist. Bake at 370 degrees Fahrenheit for 30 minutes or until internal temperature is at least 165 degrees. Using two forks, pull the chicken until it is thoroughly shredded. Add to the bowl of Cream of Wheat With A Twist.

    This will add 165 calories, 31 grams protein and 3.6 grams fat.

How It’s Done

Yes, I realize that in the video I stuck the bottom of the pan in the bowl of cream of wheat...I meant to do that...

  1. While the cereal is boiling, crack one egg into the saucepan and stir with a wire whisk immediately so that it blends and cooks throughout the cereal. Keep stirring, and be ready to turn down the heat if it looks like it will boil over. Add the butter and stir until it has melted. Add the cheese and continue stirring. Add croutons and bacon bits now or serve them at the table.
  2. If you have made cream of wheat before, you will understand why I encourage you to rinse out the saucepan, whisk and serving spoon immediately after transferring the cream of wheat meal into a bowls. It sets up like cement very quickly. (Notation added 6/28/2018: A reader by the name of Melissa offered this suggestion in the comments below. "If you butter the pan before you start the cream of wheat, it washes out much more easily." Thanks, Melissa.

Cream of Wheat With A Twist

Nutrition Facts
Serving size: 2
Calories 640
Calories from Fat432
% Daily Value *
Fat 48 g74%
Saturated fat 28 g140%
Unsaturated fat 2 g
Carbohydrates 100 g33%
Sugar 1 g
Fiber 7 g28%
Protein 24 g48%
Cholesterol 309 mg103%
Sodium 417 mg17%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Hot and Filling on a Cold Winter Day

If you’re on a diet, pass this one up or cut the butter and cheese down or completely out. But it is winter in half the world.When you and the kids come inside from sledding or skiing, you’ll want something quick that will warm you through and through. Cream of Wheat With a Twist will do just that.

Questions & Answers


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      • cam8510 profile imageAUTHOR

        Chris Mills 

        3 months ago from Hartford, CT

        Thank you for leaving the comment. I visited your FB page as well. May use the photo in my article? Have a great fall and winter.

      • profile image


        3 months ago

        I tried this, but I actually diced 2 thick cut slices of bacon and half a small onion, and cooked them in the saucepan I intended to make the Cream of Wheat in. I only had mozzarella on hand, and while the Cream of Wheat was cooking, I put that in. Then I took the egg and mixed it with milk and some fresh chopped basil and mixed it in the Cream of Wheat. It came out with a beautiful custardy texture, and I topped it with a kiwi salsa I had made yesterday and a little chiffonaded fresh basil. If you want to see it, I shared it to my facebook page, look for Jameece Lynne Meyer, in Fresno.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        7 months ago from Hartford, CT

        Melissa, thank you for that very helpful suggestion. I will add it to the article and give you credit by referring to your comment here.

      • profile image


        7 months ago

        If you butter the pan before you start the cream of wheat, it washes out much more easily.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        12 months ago from Hartford, CT

        Frank, I'm glad you liked the recipe. I hope you also enjoy it as a workout recovery food. Nice to see you, sir.

      • Frank Atanacio profile image

        Frank Atanacio 

        12 months ago from Shelton

        what a wonderful hub.. messing with the tradition..Love the idea my friend.. Happy New Years to you and yours

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        Linda, thanks for reading the article and watching the video. It's fun to do videos, although it can be a lot of work. I've got a couple of my flash fiction stories on video. I think it adds a whole different dimension to our hubs.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        Rochelle, I have not tried this recipe with milk, mostly because it is already loaded with dairy. Maybe cut the butter and cheese in half and use milk. I don't see why not.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        MizB, I've tried this with grits and it works just great. Grits is a little more grainy than cream of wheat.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        manatita, thanks for checking this out. Semolina? I'll add that to my growing vocabulary list. Thanks.

      • AliciaC profile image

        Linda Crampton 

        13 months ago from British Columbia, Canada

        This sounds like a filling meal and a great way to use cream of wheat. I appreciate the recipe and the video, Chris. I enjoyed seeing you make the meal.

      • Rochelle Frank profile image

        Rochelle Frank 

        13 months ago from California Gold Country

        We used to have cream of wheat with egg stirred in and sometimes a spoonful or two of vanilla pudding powder-- which made it more like a pudding with a little milk on top.

        I think I would like the savory version-- I guess you would not use milk on it, but maybe you could.

      • MizBejabbers profile image

        Doris James-MizBejabbers 

        13 months ago from Beautiful South

        I loved cream of wheat as a child, but then I discovered a wheat gluten sensitivity was causing a lot of my health problems and can't eat it anymore. But this recipe sounds a lot like my late aunt's cheese grits that were delicious. Maybe make this substituting grits?

      • manatita44 profile image


        13 months ago from london

        First Linda gives me A recipe and now you speak of it. We call this semolina in the UK and it seems to be on the wane. I used to love this once.

        The German version is called Greis or Greisbrie. It's very nice!

        Send me a taste through the ether.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        Shauna, the yolks cook in. The whites hod together somewhat in the mixture. It’s great. Give it a try.

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        Louise, let me know how it went and if you liked it. Thanks for reading.

      • bravewarrior profile image

        Shauna L Bowling 

        13 months ago from Central Florida

        I love Cream of Wheat. Never thought of adding eggs and cheese to it. Do the eggs get incorporated or do they scramble? I think an egg over easy placed on top might be tasty as well.

        When I was a kid, my favorite hot cereal was Maypo. Do you remember that cereal, Chris?

      • cam8510 profile imageAUTHOR

        Chris Mills 

        13 months ago from Hartford, CT

        Eric, check out the Montana company I mentioned. Follow the link. They have some oats products as well

      • Ericdierker profile image

        Eric Dierker 

        13 months ago from Spring Valley, CA. U.S.A.

        Sounds great but I am more of a oat guy. Will this work with oatmeal? Love the video. This seems like it is worth the calories.

        You do not need to answer my question because I will try it this morning.

      • Coffeequeeen profile image

        Louise Powles 

        13 months ago from Norfolk, England

        I've not tried this before, but it sounds lovely. I'll try this, thanks. =)


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