A quick and easy kid-friendly breakfast that the whole family will love! Top these chocolate cream of wheat bowls with fresh berries, Greek yogurt, and a drizzle of chocolate sauce.
Prep Time3 minutesmins
Cook Time5 minutesmins
Total Time8 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 2(2 large adult servings, or 4 kid servings)
2-4tablespoonschocolate chips(the more you add, the thicker the sauce will be!)
Instructions
In a medium saucepan, combine the milk, water, butter, cocoa powder, maple syrup, and cinnamon. Heat over medium heat and whisk until no chocolate clumps remain.
1 cup milk, 1 cup water, 2 tablespoons cocoa powder, 2-3 tablespoons maple syrup, 1 cinnamon stick, 1 tablespoon salted butter
As soon as the milk starts to come to a simmer, whisk in the cream of wheat powder and whisk constantly to prevent lumps. Whisking is key!! Continue to cook over medium heat for 1-2 minutes until the mixture starts to thicken.
⅔ cup cream of wheat cereal / farina
Remove from heat, and continue to whisk until the cream of wheat is cooked to your liking. If it gets too thick, add a little water or milk and whisk in until completely combined. Serve warm, topping with your favorite toppings.
Notes
→ Try any of these toppings:
Greek yogurt (plain or vanilla)
Fresh berries
Sliced banana
Cinnamon sugar
Chocolate sauce
Chocolate chips
Caramel sauce
Berry sauce
Whipped cream
Tips for cooking cream of wheat:→ If you like thicker cream of wheat (we do!!), use only 2 cups of liquid for ⅔ cup cream of wheat. If you like it thinner, use as much as 2¼ - 2.5 cups liquid.→ Do NOT try to cook the cream of wheat in milk only - the milk sugars will burn and stick at the bottom of the saucepan.→ Watch out for splatters!! As soon as the cream of wheat thickens and comes to a boil, it will start sputtering and splattering hot bits of cream of wheat, and those REALLY hurt if they get on you!!! Remove the pot from the heat (or turn off the heat) as soon as the cream of wheat thickens a little.→ For a lighter breakfast, skip the butter and use a little less milk and more water.→ Serving tip: Cream of Wheat is HOT when it is first cooked and can take a while to cool down when served in a bowl. If you feeding little toddlers who cannot wait until something cools down, you can spread the cream of wheat out on a plate so it cools faster. And as a bonus, it will have more room to add LOTS of toppings!→ Cream of wheat is best served fresh. It only takes about 5 minutes to make, so there's no need to make extra and plan for leftovers. However, if you have leftovers, stir in more milk and whisk together in a saucepan to reheat.→ Make an amazing chocolate sauce: In a small saucepan, combine ½ cup milk, ¼ cup chocolate powder, 2 tablespoons sugar, 2 tablespoons agave nectar (or honey or maple syrup) in a small saucepan. Simmer for a few minutes until everything is dissolved and combined. Remove from heat and stir in chocolate chips. If you want a thicker sauce, add more chocolate chips. Cool for a few minutes, then pour over the cream of wheat. Keep refrigerated.