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Cream of wheat, Gluten Free, alternative, GF, GF cream of wheat, Gluten free cream of wheat

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!*