In spite of the fact that neither of us are morning people, or maybe because of it, my 16-month old daughter Julia and I both like a hot breakfast, and one of our father-daughter rituals is making it together. I hold her in one arm and set out all of our tools and ingredients with the other, and then we go to work, me cooking and she cheering me on with approving “ooohs” and applause at key moments.
I’ve always liked hot cereals, at least in concept, but many require a flavor/convenience tradeoff that sends me to eggs and toast instead. Regular oatmeals, particularly the delicious steel-cut types like McCann’s (which takes over a half hour to cook properly) take too long for a busy morning, and, to me at least, quick-cooking and instant oatmeals have an unpleasant floury taste and pasty texture. (Those office-standard packets of pre-sweetened, artificially flavored oatmeal put me off the stuff for years.)
Recently, though, I rediscovered Cream of Wheat, the old stand-by made from farina and wheat germ. Made with water, it’s decent, but a little flat tasting. Made with milk, though, it’s wonderful –thick, warming and satisfyingly creamy, with just a little nutty flavor from the wheat germ in the mix. It’s also an excellent source of calcium and iron, and cooks in under five minutes. The first time she tasted it, Julia let out an enthusiastic “Mmmmmmm,” and then gave me a little sideways glance that looked like, “You’ve been holding out on me.”
We like it with just a little maple syrup and the smallest pat of butter –just a half teaspoon or so –which I think really improves the flavor. Of course, raisins, fresh fruit and honey dress it up nicely too.
Recipe
The only deviation I make from the recipe on the box is to add a pinch of salt to the milk preparation.
For two,
2 cups milk
1/3 cup Cream of Wheat
pinch of salt
Instructions
In a saucepan over medium-high heat bring the milk to the boil. Gradually add the cereal and whisk until well blended. Bring the mixture back to the boil, and then reduce the heat to low and simmer for two to three minutes, stirring frequently.
