Try a bowl of this cozy winter gluten free cream of wheat hot cereal to warm you from the inside out on a cold day. This creamy oat based cereal has the perfect texture and is topped with oat milk and an easy to make blueberry slurry.
So, if you are looking to try something slightly different than just another bowl of oatmeal, then this recipe is something you should definitely consider. Pureeing the oats into a flour gives a completely different texture. The oats become airy and pudding like.
In the mornings we tend to be busy getting ready for school. My 4 kids have morning chores, and reseting their bedrooms for the day. Also, it’s important that my kids make their beds and tidying up their rooms before breakfast.
This is a very quick breakfast recipe that can easily be made in under 10 minutes. The most difficult part to making the actual gluten-free cream of wheat is to boil the water. Seriously… it’s easy!
The blueberry slurry adds an extra touch of richness to this bowl. I highly recommend always making the blueberry slurry. It only requires a few extra steps, and adds a depth of flavor you just can’t get with fresh fruit.
How To Make Gluten-Free Cream of Wheat
- Bring 4 cups of water to a boil.
- Second, while your water is coming to a boil, grind 2 ½ cups old-fashioned oats into flour in a high speed blender.
- Measure 2 cups of oat flour. You want to be precise with your measurements because this recipe is a 1:2 ratio, so you can easily double the recipe.
- Next, when the water starts to boil, lower the heat to low-medium and add ½ cup portions of flour to the hot water. Whisk in the oat flour as you add it in and continue this process until all the oat flour has been added.
- Finally, serve in a bowl topped with your favorite milk and blueberry slurry.
Why Use Oat Flour?
- Oats are filled with antioxidants, like Avenanthramides
- They contain vitamins and minerals like iron, magnesium, and zinc
- Fiber-rich keeping you fuller long and helping your digestive system
- Lower your cholesterol levels
- Dose-responsive, meaning the more you eat the better they work to help your body
- Oats may help you live longer! Studies show that people who eat oats on a daily basis have less chances of developing auto-immune diseases, heart disease, and over all live longer.
Since oats are packed with such an amazing amount of goodness for you, it’s only wise to consider using oat flour to make this delicious hot breakfast recipe.
How To Make Blueberry Slurry
- Add ½ cup water and 2 cups frozen blueberries to a small saucepan over medium heat.
- As the blueberries begin to thaw, add 3 Tbsp. pure maple syrup or other liquid sweetener.
- Optional: add 2 Tbsp. lemon juice and 2 tsp. lemon zest to the saucepan.
- In a separate small dish, whisk together 1 Tbsp. corn starch with ¼ cup water.
- Once the blueberry mixtures starts to boil, whisk in the corn starch and water mixture.
- Allow to cook on a low boil for 2-3 minutes until the corn starch is cooked through.
Delicious Inexpensive Breakfast Option
Oats are naturally very inexpensive. I purchase a 25-pound bag of organic oats for around $27.00 every month. To keep the cost of this recipe even lower, I do not add any milk to the actually gluten free cream of wheat. Instead, I top it with a little oat milk and blueberry slurry. It’s absolutely a delicious hot cereal.
If You Liked This Recipe, You Might Also Like:
- Cinnabon Muffins with Oat Flour
- Oat Flour Gluten Free Brownies
- Oatmeal Cake Vegan
- Oatmeal Pancakes Vegan
- Apple Crisp Easy and Healthy
Gluten Free “Cream of Wheat” Hot Cereal
- 4 cups water
- 2 cups oat flour
- 1 tsp. vanilla
- pinch of salt
- 2 cups frozen blueberries
- ½ cup water
- 3 Tbsp. pure maple syrup or other liquid sweetener
- 2 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 Tbsp. corn starch mixed with ¼ cup water
- To make this hot cereal quickly, lets start with the blueberry slurry, which takes the longest.
- In a small saucepan, heat up the frozen blueberries with ½ cup water and pure maple syrup.
- Optional: add in the lemon zest and lemon juice. It definitely gives the slurry a fresh flavor.
- While the blueberry slurry is heating up, bring 4 cups of water to a boil in a large saucepan.
- In a high speed blender, grind 2 ½ cups oats into flour. Measure out precisely 2 cups of oat flour.
- When the water comes to a boil, lower the heat to low-medium, then add ½ cup portions of oat flour to the water, while whisking it in. Continue to whisk in ½ cup portions until all the flour is whisked in.
- Turn the burner OFF and cover the large saucepan. The oat flour will cook without the burner being on.
- Lets finish the blueberry slurry by adding in the cornstarch mixture. Make sure to mix the cornstarch with ¼ cup water before adding it to the slurry.
- Stirring frequently, allow the slurry to cook for 2-3 minutes. Turn the burner off and serve.
- To serve, spoon some of the cream of oats into a bowl, top with a splash of milk, and some blueberry slurry.
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