Both Cream of Wheat and Malt-O-Meal are classic American hot cereals, but they differ in grain, texture, and flavor. Cream of Wheat is made from ground wheat, giving a fine, smooth porridge, while Malt-O-Meal is a blend of wheat and malted barley, producing a slightly coarser, toastier cereal. This guide breaks down their differences, how to cook each perfectly, and how to choose between them.
Ingredients
- 4 cups (960 ml) water or milk (or a mix of both)
- 1 cup (160 g) Cream of Wheat or Malt-O-Meal (dry, uncooked)
- 1/4 teaspoon salt (optional)
- 2 tablespoons (28 g) butter (optional)
- Sweetener of choice: sugar, honey, maple syrup, or brown sugar, to taste
- Milk or cream for serving (optional)
Instructions
- In a medium saucepan, bring the water or milk to a gentle boil over medium-high heat. If using water, add the salt now.
- Slowly whisk in the dry cereal in a thin stream, stirring constantly to prevent lumps from forming.
- Reduce the heat to low and simmer, stirring frequently, for about 2–3 minutes for Cream of Wheat (or 3–5 minutes for Malt-O-Meal, which takes slightly longer). The mixture will thicken as it cooks.
- Remove from heat and stir in the butter, if using, until melted and fully incorporated.
- Serve hot, topped with your choice of sweetener and a splash of milk or cream.
Tips
- Lump-free texture: Always add the dry cereal slowly to boiling liquid while whisking. For an even smoother result, mix the dry cereal with a little cold water before adding to the pot.
- Milk vs. water: Using all milk yields a richer, creamier cereal, but it can scorch easily. Use half milk and half water for a balance of creaminess and safety, and stir frequently.
- Flavor boost: A pinch of salt (even in sweet versions) enhances the grain’s natural flavor. For a savory twist, skip the sweetener and add cheese, herbs, or a fried egg.
- Consistency control: For a thinner cereal, add an extra 1/4 cup (60 ml) of liquid. For a thicker, more porridge-like texture, reduce the liquid by the same amount.
Serving Suggestions
Serve hot with a pat of butter melting on top, a drizzle of maple syrup or honey, and a sprinkle of cinnamon. For a heartier breakfast, top with fresh berries, sliced bananas, chopped nuts, or a spoonful of peanut butter. For a savory option, top with shredded cheddar cheese, a poached egg, and a crack of black pepper.
Variations
- Apple Cinnamon: Simmer diced apples in the cooking liquid before adding the cereal, then stir in cinnamon and brown sugar.
- Chocolate: Stir in 2 tablespoons of cocoa powder and a little sugar with the dry cereal for a chocolate version.
- Savory Cheese Grits-Style: Use water or broth, omit sweetener, and stir in 1/2 cup (50 g) shredded cheddar cheese and a pinch of garlic powder after cooking.
- Banana Nut: Mash half a banana into the cooked cereal and top with toasted walnuts and a drizzle of honey.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The cereal will thicken as it cools. To reheat, add a splash of milk or water and warm gently on the stovetop over low heat, stirring, or in the microwave in 30-second intervals, stirring between each. Reheat to 165°F (74°C) before serving. You can also freeze portions in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Which is healthier, Cream of Wheat or Malt-O-Meal? Both are fortified with iron and B vitamins. Cream of Wheat is slightly lower in calories and sodium, while Malt-O-Meal has a bit more fiber due to the barley. Neither is inherently “healthier”—it depends on your dietary needs.
Can I make either with just water? Yes, both cook fine with water, but the result will be less creamy and have a more pronounced grain flavor. Adding a little butter or milk at the end helps mimic the richness of milk-cooked cereal.
Why is my cereal lumpy? Lumps form when the dry cereal is added too quickly to liquid that isn’t hot enough, or when it isn’t stirred enough. Whisk constantly while adding slowly, and ensure the liquid is at a full boil before adding.
Can I use plant-based milk? Absolutely. Almond, oat, or soy milk all work. Keep in mind that some plant milks are thinner and may require a bit more cooking time to thicken. Stir frequently to prevent sticking.
Is Malt-O-Meal just a brand of Cream of Wheat? No, they are different products. Cream of Wheat is made solely from wheat, while Malt-O-Meal is a blend of wheat and malted barley, which gives it a distinct, slightly nutty flavor and coarser texture.
Can I make these in the microwave? Yes, combine 1/4 cup (40 g) dry cereal with 1 cup (240 ml) liquid in a large microwave-safe bowl. Microwave on high for 2–3 minutes, stirring every 30 seconds, until thickened. Be careful—it can bubble over easily.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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