I freakin love Cream of Wheat cereal. It reminds me of when I was a little kid. My mom used to put butter, milk, and brown sugar in it. I make it a little bit differently, but it’s still ultra delicious and nostalgia-inducing.
I tried Cream of Rice last week on a whim, thinking I could recommend it as a gluten free alternative for those who care about that. Unfortunately it was gross. Apparently, gluten is the source of all goodness… I kid, I kid. (it is good though, if you aren’t allergic to it. mmmmm gluten)
Anyway, if you are gluten free, I would recommend Cream of Buckwheat cereal. It’s pretty good. Much better than Cream of Rice.
If not, enjoy:
1. Cook Cream of Wheat according to package. I used 1/2 whole milk and 1/2 water. I have also used almond milk. Any sort of milk will do. Add coconut oil while cooking.
2. Stir in brown sugar, crushed almonds, and fresh raspberries. I crush my almonds by putting them in a ziplock back and whacking them with a hammer. Cooking is always better with hammers.
Happy New Year 2014!