Pumpkin Cream of Wheat with Fresh Milled Flour
Pumpkin Cream of Wheat with Fresh Milled Flour might be one of the easiest whole grains breakfasts I’ve made! This creamy hot cereal is made with pumpkin puree, maple syrup, pumpkin pie spice and it’s ready in about 15 minutes!
Are you looking for more Freshly Milled Flour Recipes? Try our Pumpkin Cinnamon Rolls, Einkorn Breakfast Cookies, Whole Wheat Pancakes, or Whole Wheat Biscuits.
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Making Cream of Wheat with Freshly Milled Flour
I love finding new ways to use freshly milled grains beyond bread and baked goods, and homemade cream of wheat is such an easy one!
For this recipe, I used spelt and milled it coarsely instead of turning it into the fine flour I normally use for baking. It cooks right in the milk and thickens into a creamy hot cereal in just a few minutes.
Adding pumpkin was an easy choice for fall, I love the stuff! The pumpkin puree makes it even creamier, and maple syrup and pumpkin pie spice give it plenty of fall flavor without making breakfast overly sweet!
What you’ll love about this Pumpkin Cream of Wheat
Recipe Ingredients:
- Freshly milled flour- I use Spelt flour, we like the taste the best, but you can use another wheat variety.
- Whole milk
- Pumpkin puree- I use Libby’s brand, but any will work.
- Maple syrup
- Pumpkin pie spice
- Salt
- Vanilla extract
- Butter
Ingredient Notes:
- Pumpkin Puree: Use 100% pure pumkin puree, NOT pumpkin pie filling.
- Whole Milk: I like whole milk because it makes the cereal extra creamy.
- Maple Syrup: Three tablespoons gives it a lighly sweet maple flavor. You can always drizzle more over your individual bowl if you like it sweeter.
- Fresh Milled Flour: Mill the spelt more coarsely for this recipe. I set my WonderMill about halfway between the Bread and Coarse settings, at about the 2 o’clock position (as shows in the image below). This gives the cereal just the right amount of texture while still cooking up smooth and creamy.
How to Make Pumpkin Cream of Wheat with Fresh Milled Flour
Grab the full recipe card with exact ingredient amounts below
Step 1: Add the milk to a medium saucepan and bring it to a gently simmer over medium heat.
Step 2: Slowly whisk in the fresh milled flour.
Step 3: Reduce the heat to medium-low and cook for 3-5 minutes, stirring frequently, until the cereal begins to thicken.
Step 4: Stir in the pumpkin puree, maple syrup, pumpkin pie spice, and salt.
Step 5: Continue cooking for 2-3 minutes, stirring continuously, until thick and creamy.
Step 6: Remove from heat and stir in the vanilla and butter.
Step 7: Add a splash of milk if needed to reach your preferred consistency. Taste and add more maple syrup and pumpkin pie spice if desired.
NOTE: I usually recommend letting freshly milled flour cool before using it because warm flour can affect some recipes. For this recipe, you can use it straight from the mill since it’s going directly into hot milk.
PRO TIPS:
Once you whisk in the spelt, lower the heat and stir frequently so the milk doesn’t scorch.
The hot cereal will thicken as it sits, so stir in a splash of milk if you prefer it a little thinner.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: The cereal will thicken considerably in the fridge. Add a splash of milk and reheat gently on the stovetop or in the microwave, stirring and adding more milk as needed until creamy again.
Freezing: I don’t recommend freezing cream of wheat. It’s quick to make fresh, and the texture is best right after cooking.
Additions and Substitutions:
ADDITIONS:
- Nuts: Sprinkle chopped pecans or walnuts over each bowl for a little crunch.
- Dried Cranberries: Add a handful on top for a sweet and tart addition.
- Chocolate Chips: Kids love adding chocolate chips to anything, mini chips work great too!
SUBSTITUTIONS:
- Milk: You can use heavy cream and some water, like I do in our pumpkin oatmeal recipe. Or use another milk in place of the whole milk, but the cream of wheat cereal may not be quite as rich and creamy.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, cinnamon can be used for a simpler flavor.
FAQs about Homemade Pumpkin Cream of Wheat
Why is my Cream of Wheat too thick?
Freshly milled spelt continues to absorb liquid as it sits, so the cereal can thicken quickly. Simply stir in additional milk until it reaches the consistency you like.
Why is my Cream of Wheat lumpy?
Add the milled flour gradually while whisking the simmering milk. Adding it too quickly can cause the grain to clump together before it has a chance to absorb the liquid evenly.
Is Cream of Wheat Healthy?
Traditional Cream of Wheat is made from wheat farina, while this homemade version uses freshly milled whole spelt. Since the entire grain is used, it retains the bran and germ along with the nutrients found in the whole grain. So it’s a breakfast I feel good about serving my kids any day of the week!
What can I serve with cream of wheat?
This makes an easy breakfast on it’s own, especially with pecans or another topping. For a bigger breakfast, serve it with eggs, bacon, sausage, or fresh fruit.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Pumpkin Cream of Wheat with Fresh Milled Flour
Equipment
- 1 medium saucepan
Ingredients
- 2 cups whole milk plus more as needed
- 1/2 cup freshly milled spelt flour (88g) medium coarsely milled
- 1/2 cup pumpkin puree (118g)
- 3 tablespoons maple syrup (63g) plus more to taste
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt (2g)
- 1 teaspoon vanilla extract (10g)
- 2 tablespoons butter (27g)
Instructions
- Add the milk to a medium saucepan and bring it to a gentle simmer over medium heat.2 cups whole milk.
- Slowly whisk in the coarsely milled spelt flour.1/2 cup freshly milled spelt flour (88g).
- Reduce the heat to medium-low and cook for 3–5 minutes, stirring frequently, until the cereal begins to thicken.
- Stir in the pumpkin puree, maple syrup, pumpkin pie spice, and salt.1/2 cup pumpkin puree (118g),3 tablespoons maple syrup (63g),1/2 teaspoon pumpkin pie spice,1/4 teaspoon salt (2g).
- Continue cooking for 2–3 minutes, stirring frequently, until thick and creamy.
- Remove from the heat and stir in the vanilla and butter.1 teaspoon vanilla extract (10g),2 tablespoons butter (27g).
- Add a splash of milk if needed to reach your preferred consistency. Taste and add more maple syrup if desired.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.