If you love a warm, nourishing breakfast on cold mornings—but want something more flavorful and satisfying than oatmeal—fresh milled einkorn cream of wheat is going to become your new go-to.
It’s creamy, lightly sweet, buttery, and deeply comforting. AND, when you start with freshly milled grains, you get more than just better flavor—you get the full nutritional profile intact. If you’re new to fresh milling, don’t miss my post: Benefits of Fresh Milled Flour.
And if you want another cozy breakfast idea, try my Fresh Milled Pancakes or Fresh Milled Waffles—they pair perfectly with this cream of wheat morning bowl.
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Why Einkorn?
Einkorn is one of the oldest grains on earth, naturally rich in carotenoids, minerals, and gentle gluten proteins that are often easier to digest than modern wheat. Its flavor is slightly nutty and buttery, making it ideal for breakfast cereal.
Fresh-milled einkorn retains:
- Full vitamin + mineral integrity
- Healthy oils that give depth of flavor
- Stronger aroma + natural sweetness
Store-bought “cream of wheat” simply can’t compare.
Why You’ll Love This Recipe
Ingredients:
Variations & Add-Ins:
- Maple pecan: drizzle maple syrup + sprinkle toasted pecans
- Pumpkin spice: stir in pumpkin purée + pumpkin pie spice
- Apple pie: add cinnamon-cooked apples + apple pie spice
- Banana cinnamon: mash banana + top with cinnamon
- Brown sugar butter: brown sugar + butter + pinch of salt
- Berries & cream: fresh or freeze-dried berries + a splash of cream
- Chai spice: replace cinnamon with chai spice
- Caramel drizzle: swirl in caramel + sea salt
- Peach cobbler: peaches + brown sugar + cinnamon
- Cranberry winter: dried cranberries + honey or maple
Recipe Tips
Don’t grind too fine. If your einkorn is flour-like rather than coarse, it will cook into a paste, not a creamy, cereal-like texture. Aim for cracked grain with some flour mixed in, but not powdery.
Stir as it thickens. The last 5–8 minutes are when it really starts to tighten up. Stirring prevents sticking and keeps the texture silky instead of gluey.
Add sweeteners at the end. Maple, sugar, honey, brown sugar—adding at the end keeps the cereal creamy instead of caramelizing or thickening too quickly.
Taste your salt. Einkorn has a naturally sweet, buttery flavor. A touch of extra salt brings that out beautifully. Don’t skip it.
Make it in advance. This reheats perfectly with extra water or milk. It’s a great Sunday batch-cook breakfast for busy weekdays.
Skip the milk if needed. You can use all water if you prefer—a great option if you want to add dairy later in the form of cream, butter, or milk.
Flavor add-ins go last. Spices, fruit, and nuts should be stirred in after cooking so they stay vibrant and don’t get mushy or muted.
How to Make Fresh Milled Einkorn Cream of Wheat
- Turn your grain mill to the coarsest setting. On the Mockmill, I set mine to 20. You should see: cracked kernels, some whole bits, a little flour, gritty texture (not powdery), and no heavy flour dust or dough-like powder. If you’re unsure, mill a tablespoon and pinch it between your fingers—it should feel like a mix of tiny grains and “grit,” not soft flour.
- In a medium pot, bring the milk, water, and salt to a light boil over medium heat.
- Slowly pour in the coarsely milled einkorn while stirring constantly to avoid clumping.
- Reduce heat to low simmer and cook about 20 minutes, or until it thickens, stirring occasionally so it doesn’t stick.
- When thick, creamy, and spoonable, remove from heat and serve warm.
Texture Notes
As it sits, it will thicken a lot (just like polenta or porridge). When reheating, simply add some extra milk and stir over low heat until creamy again.
You can make a big pot on Sunday and enjoy it all week.
FAQ
Similar Recipes
Fresh Milled Einkorn Cream of Wheat
Equipment
- Grain mill
- Mixing bowl
- Stainless Steel Pot
- Whisk or wooden spoon
- Measuring cups/spoons
Ingredients
- 2 cups water
- 2 cups milk
- ½ teaspoon salt
- 1 cup coarsely ground einkorn berries fresh milled
Instructions
- Turn your grain mill to the coarsest setting. On the Mockmill, I set mine to 20. You should see: cracked kernels, some whole bits, a little flour, gritty texture (not powdery), and no heavy flour dust or dough-like powder. If you’re unsure, mill a tablespoon and pinch it between your fingers—it should feel like a mix of tiny grains and “grit,” not soft flour.
- In a medium pot, bring the milk, water, and salt to a light boil over medium heat.
- Slowly pour in the coarsely milled einkorn while stirring constantly to avoid clumping.
- Reduce heat to low simmer and cook about 20 minutes, or until it thickens, stirring occasionally so it doesn’t stick.
- When thick, creamy, and spoonable, remove from heat and serve warm.
Notes
- Grind coarse, not fine, for creamy texture.
- Stir often at the end to prevent sticking.
- Add sweeteners after cooking to keep it smooth.
- A pinch of extra salt enhances einkorn’s buttery flavor.
- Thickens as it sits—add milk or water to reheat.
- Use all water if you prefer, then add dairy when serving.
- Add spices, fruit, and nuts after cooking to keep texture fresh.
I am just diving into all the grains which can be fresh milled and love this recipe! Thank you for sharing how to make “grits” at home!
Love this! I’m always trying to find healthy food for my family, so this is perfect!
Oooh this looks so creamy and comforting! We are i to baking with fmf and haven’t tried this one yet!
Thanks for posting this recipe! I needed something like this.