One serving of Cream of Wheat contains more than half your daily recommended intake of iron. That’s why it was historically a staple in American hospitals and school lunches. It’s basically a cereal with a cape.
How To Make: Cream of Wheat | on the stove - YouTube
It’s also incredibly low in fat and has a gentle, bland flavor profile that makes it perfect for upset stomachs. In fact, it’s one of the first solid foods recommended for babies (after rice cereal) because it’s so easy to digest.
But here’s a pro tip: if you want to avoid the dreaded skin that forms on top while it cools, cover the bowl with a saucer or a piece of wax paper for a minute. Or, just embrace it—many people consider that skin the best part, a chewy, caramelly little prize.
The Perfect Weekday Hack
Short on time in the morning? Make a big batch on Sunday. Let it cool completely, then refrigerate it in a covered container for up to four days. It will solidify into a firm, sliceable block, like a porridge cake.
To reheat, simply slice off a piece, add a splash of milk or water, and warm it gently in a saucepan or microwave. It comes back to life beautifully, and you’ll have a hot, satisfying breakfast in under 90 seconds. Real life, made easier.
