Cream of Wheat is a warm, comforting breakfast porridge made from ground wheat, but a standard bowl is mostly carbs and can leave you hungry an hour later. This recipe boosts the protein content with milk, egg whites, and a scoop of your favorite protein powder, turning it into a balanced, satisfying meal that still has that smooth, creamy texture you love. It comes together in about 10 minutes on the stovetop, and you can customize it endlessly with different mix-ins and toppings.
Ingredients
- 1/4 cup (30 g) original Cream of Wheat (not instant)
- 1 cup (240 ml) whole milk (or 1/2 cup milk + 1/2 cup water for lighter)
- 1 large egg white (about 2 tablespoons / 30 g)
- 1 scoop (about 30 g) vanilla or unflavored protein powder (whey, casein, or plant-based)
- 1–2 teaspoons (5–10 g) sugar, honey, or maple syrup, to taste
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, whisk the protein powder with 2 tablespoons (30 ml) of the milk until smooth and no lumps remain. Set aside.
- In a small saucepan, combine the remaining milk, salt, and Cream of Wheat. Whisk to break up any dry bits.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently. Reduce heat to low and cook for 2–3 minutes, until the cereal thickens and becomes creamy, stirring often to prevent sticking.
- Remove the pan from the heat. Slowly drizzle in the egg white while whisking constantly. The residual heat will cook the egg white, making the porridge lighter and adding protein. Keep whisking for about 30 seconds until fully incorporated and slightly thickened.
- Stir in the protein powder mixture, sweetener, and vanilla extract. Whisk until smooth and heated through. If it’s too thick, add a splash of milk to reach your desired consistency.
- Pour into a bowl and top with your favorite toppings (see Serving Suggestions). Serve warm.
Tips
- Prevent lumps: Always whisk the protein powder with a little cold milk before adding it to the hot cereal. Adding dry powder directly will create clumps.
- Don’t boil the egg white: Remove the pan from the heat before adding the egg white, and whisk constantly. If the mixture is too hot, the egg white will scramble into bits.
- Adjust consistency: Cream of Wheat thickens as it cools. If you prefer a thinner porridge, add an extra 2–3 tablespoons of milk before serving.
- Substitutions: Use any milk you like—oat, almond, or soy. For a dairy-free version, use plant-based milk and a plant-based protein powder. If you don’t have protein powder, you can use 2 tablespoons of peanut butter or a beaten whole egg instead (cook the egg in the cereal for 2 minutes).
Serving Suggestions
Top your bowl with fresh berries, sliced banana, chopped nuts, or a drizzle of nut butter. A sprinkle of cinnamon or nutmeg adds warmth. For extra crunch, add granola or toasted coconut flakes. You can also serve it with a side of scrambled eggs for an even higher-protein breakfast.
Variations
- Chocolate Peanut Butter: Use chocolate protein powder and stir in 1 tablespoon (15 g) of peanut butter after cooking.
- Apple Cinnamon: Cook the cereal with 1/2 cup (120 ml) of unsweetened applesauce instead of part of the milk, and add 1/2 teaspoon of cinnamon.
- Berry Bliss: Fold in 1/4 cup (40 g) of frozen blueberries or raspberries during the last minute of cooking.
- Savory Version: Omit the sweetener and vanilla. Stir in 1/4 cup (25 g) of shredded cheddar cheese and a pinch of black pepper after cooking.
Storage and Reheating
This porridge is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of milk and warm gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second bursts, stirring between each. The texture will thicken, so add extra liquid as needed. Do not freeze, as the texture becomes grainy.
Frequently Asked Questions
Can I use instant Cream of Wheat? Yes, but the cooking time will be shorter (about 1 minute). Follow the package instructions for the liquid ratio, then add the protein and egg white as directed.
Will the egg white make it taste eggy? No, as long as it’s whisked in thoroughly and cooked gently. The egg white adds a silky texture and protein without changing the flavor. If you’re concerned, use a pasteurized egg white.
Can I make this vegan? Absolutely. Use plant-based milk, a vegan protein powder, and replace the egg white with 2 tablespoons of aquafaba (chickpea brine) or simply omit it. The porridge will still be creamy and protein-packed from the powder.
Why is my porridge lumpy? Lumps usually happen when the protein powder is added dry or the cereal isn’t whisked enough while cooking. Make sure to whisk the powder with cold milk first and stir the cereal frequently as it simmers.
Can I use water instead of milk? Yes, but the porridge will be less creamy and lower in protein. If using water, consider adding an extra tablespoon of protein powder or a spoonful of Greek yogurt at the end.
Is this safe for kids? Yes, but make sure the egg white is fully cooked (the mixture should reach 160°F / 71°C). You can also skip the egg white for young children and just use protein powder.
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