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It’s getting seriously cold here in the PNW.  The gloom has replaced sunny skies, and rainfall has become a regular feature in the day.  When this magical time of the year arrives, there are two things that MUST happen in my home:

  1. Tea must be made and consumed throughout the day
  2. Hot breakfasts must happen most mornings

To start these fabulously chilly mornings, I have created a gluten-free Cream of Wheat knockoff. This variation is far more nourishing than Cream of Wheat in its original form and sustains you longer than a plain bowl of oatmeal ever could.  I’ve tried several other knock-off hot cereal recipes, and I’m proud to say this one beats the pants off of all the others!  It’s become a staple in our house, as my kids ask for it all the time (sometimes even for dinner!)

Just be aware, it does take a little preparation to make this breakfast.  If you are pressed for time in the mornings, I suggest you double the recipe and keep individual servings in the fridge.  A little hot milk or water in the morning will bring this right back to its smooth and creamy state!  Breakfast on the table in just a five minutes, not too bad, right?

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Cream of Wheat (Gluten Free)

A warm and hearty breakfast that will carry you through the chilly mornings! 

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Servings
Author Melissa Elliott


  • 1 Can Coconut Milk or a scant 2 cups of cows milk
  • 1/2 Cup Heavy Cream or add additional coconut cream for dairy free option
  • 4 Eggs
  • 1/4 Cup Maple Syrup or sweetener of choice
  • 1 1/2 Cups Cooked Oatmeal
  • 1 scoop Vital Proteins Gelatin
  • pinch Salt
  • 1 scoop Vital Proteins Collagen Peptides (optional)
  • 1 tsp vanilla (optional)
  • Cinnamon to taste


  1. In a large pot, combine coconut milk (or regular milk) and cream (or coconut cream) over medium/low heat.

  2. Crack eggs into a small bowl, set aside.

  3. Prep your blender. Add cooked oatmeal, maple syrup, gelatin, collagen, and salt to your blender pitcher. Turn blender on or pulse until all ingredients are combined.

  4. Return to the stovetop. When the milk starts to steam (not boil) turn heat to low and whisk in one egg at a time.

  5. Keep whisking until the mixture starts to thicken. Once it does, cut the heat and remove the pot from the stove.

  6. Pour the contents of the pot immediately into the blender. Turn on high and let it go until the entire mixture becomes smooth and creamy.

  7. Return the mixture back to the pot and put back on the stove on Medium heat.

  8. Stir continuously. Magic will start to happen, and the cereal will start to dramatically thicken. Once it reaches your desired consistency, you are done!

  9. Sprinkle with cinnamon (or any other favorite topping) and enjoy! 

Recipe Notes

*Note that this recipe uses cooked oatmeal.  I generally make double the amount of oatmeal the day before for breakfast and save the extras in the fridge.  Cooked oatmeal always goes to good use in our house... but more on that another day!*

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