You’re a bit chilly and nudge the thermostat up a couple notches. Hot cereal for breakfast will warm you up. It’s your favorite. So, what’s for breakfast? Oatmeal, Cream Of Wheat, Malt O Meal, Hot Grape Nuts, Cream Of Rice, Maypo, Hot granola and so on.
Cream Of Wheat (Quick) - 1 cup water, 1 cup milk, bring to boil. Watch closely or it will boil over! Just as the foam rises in the pot stir in 1/3 cup Cream Wheat. Keep slowly stirring until it thickens (usually takes a couple minutes). Add 2 tablespoons honey, raisins and stir. Pour in bowl and enjoy.
I never, ever buy instant Cream of Wheat or Instant Oatmeal.
Lots of stirring is the key to never having lumpy Cream of Wheat.
My first choice is farina, specifically Malt O Meal. However, if my husband wants to make oatmeal, I quite like that, too. He doesn’t care for farina, so if he’s home and cooking breakfast, if we have a hot cereal, it’s gonna be oatmeal.
I keep frozen blueberries as a staple. They are very good on cold cereal, and divine on hot cereal. But I’m willing to use other fruits. I’ve never had nuts in hot cereal.
The instant is shite.
Whole grain Cream of Wheat is awesome. I haven’t had Cream of Rice in years but I remember loving it.
I love the flavor of steel-cut oats but they give me a stomach ache.
Quaker Oats Apple & Cinnamon or Maple & Brown Sugar.
Make according to directions, then a big spoon of sugar and a dash of milk to cool and thin it out a bit. Adding raisins to the Maple & Brown Sugar is a must. Takes me back to 1970’s Indiana snow days andplaying outside all day.
Old Fashioned oatmeal, made with milk, with blueberries & yogurt stirred it - makes for a hearty breakfast. Dried cranberries are a nice addition, as are almonds.
Shredded Wheat with scalding hot milk. Turns the cereal to yummy mush. Second choice, but only because it takes longer to make, steel cut oats with a bit of demerara brown sugar.
I didn’t realize people ate grits by the bowl. I usually think of grits as a side dish with ham & eggs. Maybe with red eye gravy drizzled on the grits. Usually there’s maybe 3 or 4 tablespoons of grits on the plate. Really a few spoonfuls of grits just isn’t enough.
I may try a big bowl of grits for breakfast one day.
My grandmother used to take left over grits, spread them out in a pan, and chill them in the fridge. Then cut into squares and fry in a skillet. They got this really nice crusty outside and lots of smooth goodness inside. It’s been thirty years since I had them that way.
Yep–the cheese turns it from a side dish into a stand-alone breakfast.
For me, though, I’ll go for oatmeal. I did steel-cut for a long time, but my daughter prefers rolled oats, so I do those about once a week, “special daddy style.”
That means: oats, water, salt, cinnamon, nutmeg, raisins, and vanilla, all cooked together, and topped with butter and brown sugar. It’s like eating a bowl of cookie. Delicious!
Hubby makes the best oatmeal, brown sugar, cinnamon, apples, craisins, and a bit of half and half after it’s in the bowl (or heavy cream on the rare occasions we’ve had need of some for something else).
Grits are the only other hot cereal in the house. I like mine with butter and sugar so Hubby serves mine then adds salt and pepper and cheese and sometimes bacon to his. He cooks them longer than the directions say and they become a little creamier.
As a kid Mom would make us cream of wheat, nasty. Looked and smelled like wallpaper paste. And a wild guess since I never tasted wallpaper paste…it probably tasted like it too.
