Pumpkin Cream of Wheat with Fresh Milled Flour
Pumpkin Cream of Wheat with freshly milled flour is a creamy fall breakfast made with pumpkin, maple syrup, and pumpkin pie spice.
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
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.
Nutrition
Serving: 1gCalories: 296.3kcalCarbohydrates: 40.3gProtein: 8.4gFat: 10.7gSaturated Fat: 5.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gTrans Fat: 0.2gCholesterol: 29.7mgSodium: 240.8mgPotassium: 284.7mgFiber: 4.9gSugar: 16gVitamin A: 5139.4IUVitamin C: 1.3mgCalcium: 178mgIron: 1.9mg
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