Maple Cream of Wheat Porridge
This Maple Cream of Wheat recipe inspired by James Marshall’s retelling of Goldilocks and the Three Bears makes one serving of sweet and creamy porridge that’s not too hot, not too cold, but just right for you.
Good To Know
- Maple sugar is the granules left behind after boiling off the water from maple syrup. It has a crumbly texture and lots of maple flavor. You can buy it online or find it in some specialty baking stores, or you can use light brown sugar in this recipe instead if you can’t find it.
- This recipe works with Cream of Wheat Original 2 ½ Minute style or Bob’s Red Mill Creamy Wheat Cereal. Don’t use instant Cream of Wheat in this recipe.
- This recipe makes one portion of porridge so it’s not too hot, not too cold, but just right to enjoy on your own. You can double the recipe to serve two or quadruple it to serve four—just use a large liquid measuring cup and a large saucepan in that case, add half of the butter at the beginning and half at the end, and extend the cooking time in step 5 to 5 to 10 minutes.
Equipment You'll Need
- Liquid measuring cup
- Small saucepan with lid
- Wooden spoon
- Whisk
- Small serving bowl
Measure Your Ingredients
- ½ cup water
- ½ cup milk (plus more as needed)
- 1 tablespoon salted butter, cut into 2 pieces
- 2 tablespoons Cream of Wheat hot cereal (see note)
- 2 teaspoons maple sugar or light brown sugar
- 1 pinch pumpkin pie spice or apple pie spice (plus more for topping)
- Maple syrup (for serving)
- Toppings of your choice (like berries, fresh or dried fruit, or flaked coconut, optional)
Let's Cook!
- ½ cup water, ½ cup milkIn a liquid measuring cup, combine the water and milk and set it aside.
- 1 tablespoon salted butter, cut into 2 pieces, 2 tablespoons Cream of Wheat hot cerealIn a small saucepan, melt 1 piece of the butter over medium heat. Once melted, add the Cream of Wheat and cook, stirring often with a wooden spoon, until toasted and nutty smelling, 1 to 2 minutes.
- While whisking constantly (which prevents lumps from forming), slowly pour in the water-milk mixture, being careful at first as the liquid may sputter and steam as it hits the hot pan. Make sure to scrape into the edges of the pan as you whisk to get all of the Cream of Wheat incorporated.
- 2 teaspoons maple sugar or light brown sugar, 1 pinch pumpkin pie spice or apple pie spiceWhisk in the maple sugar and pumpkin pie spice. Bring the mixture to a simmer (small bubbles will gently break all over the surface).
- Reduce the heat to low and cook, whisking often, until thickened to the texture of loose pudding, 2 to 3 minutes. (If it starts to bubble too vigorously, turn the heat down to low.)
- 1 tablespoon salted butter, cut into 2 piecesTurn off the stove and slide the saucepan to a cool burner. Drop in the remaining piece of butter and cover the pot with a lid. Let cool slightly, about 2 minutes (the porridge will continue to thicken as it cools).
- Maple syrup, Toppings of your choiceRemove the lid and whisk until the butter is fully melted and evenly incorporated. If the porridge is too thick, add a little more milk until loosened to your liking. Transfer to a small serving bowl, sprinkle with more pumpkin pie spice, and drizzle with maple syrup. Serve with your favorite toppings at just the right temperature for you.