There was a time… when I was a child… where we had to live off our food storage for a year. I never realized it at the time, but looking back when my mom mentioned it, I realized it.
Everyday for breakfast we would have oatmeal cereal, with occasional homemade waffles twice a week. BUT… once in a while, my mom would make Cracked Wheat Cereal. I thought it was HEAVEN! Some family members, might disagree, but I LOVE IT!!!
*Updated October 2020* This post contains affiliate links. Read my affiliate link disclosure here
Click here to get my 3 step strategy to building a food storage you’ll actually eat.
Here are the reasons you should try cracked wheat cereal:
- It tastes AMAZING!!!
- It ALWAYS Turns out perfect. For some reason… I can NEVER get oatmeal to taste good… or turn out perfect every time
- It lasts in the fridge for a week, and reheats well
- It’s cheap… a very cheap and easy to make food storage meal.
- My boys eat it!
And here is the recipe… I recommend you trying it… if you aren’t an oatmeal person, you might like this. If you do NOT like cream of wheat cereal, you’ll love this! I use my hand wheat grinder to crack the wheat; and it is TOTALLY worth the time! I usually double the recipe because it lasts so well in the fridge.
Click here to get my 3 step strategy to building a food storage you’ll actually eat.
Cracked Wheat Cereal
Makes 4 1/2 cups cereal
Ingredients
- 4 1/2 c water
- 1 1/2 c wheat, cracked (usually about 2 c cracked total)
- 6 Tbsp sugar
- 3/4 tsp salt
- 6 Tbsp powdered milk
Instructions
- Boil water
- Add cracked wheat, powdered milk, sugar, and salt into water and mix well
- Turn down to a simmer and boil covered for 20 min
- Stir occasionally
- Cool and eat
Click here to get my 3 step strategy to building a food storage you’ll actually eat.
I like to add extra milk and frozen blueberries to mine! Also, I put the extras into 1 c serving/containers into the fridge. It re-heats well!
To Reheat: First off, unscrew/latch lid, but keep on top of container and microwave for 1 1/2 – 2 min. It’s usually thicker then when it’s first made. Finally, add milk and frozen fruit to cool it off quick and for yummy extra flavor! Blueberries are my families favorite topping.
If you love or hate oatmeal, you should totally try it out! Comment below to let me know how it goes!
Further Reading:
Hand vs Electric Wheat Grinder
7 Uncomfortable Truths about Food Storage
If you liked this post, please let us know by leaving a comment below and clicking those share buttons to tell your friends. As always, we appreciate you taking a minute of your time to spread the word about preparedness.
6 thoughts on “The BEST Cracked Wheat Cereal Recipe”
Ok, now that I’ve read your recipe and read the comments, I too have a “dumb question”…call it inexperienced, haha. Does it matter what type of wheat berries you use?
In my personal opinion no, it doesn’t. I love the “hard red wheat” because it has a nuttier flavor, and I have a lot of it– but my family doesn’t like it in bread and cookies. So it’s a way I can use it without them complaining. But this recipes works well with any type of wheat berries.
Is this cracked wheat cereal the same as Cream of Wheat? Could you use Cream of Wheat in bread instead of the cracked wheat? Thanks
Great question! So, cream of wheat is wheat which is ground down pretty well, but not quite like flour. Cracked wheat isn’t quite ground as much. It’s a barely broken up wheat kernel. You can do this in a blender and just pulse it a few times. Does that make sense Judy?
I feel really stupid for asking, but how do you crack wheat in the wheat grinder? Does this just mean setting it to “coarse”? Can I do it in my electric grinder?
There are no stupid questions here because I was once there too… and I refuse to call myself stupid. lol. Yep, just change the setting to as course as you can get. I find with my electric grinder it’s still ground it too much to my tasting, I use a hand grinder because then I can “barely” grind it… which is pretty much the same as cracking. You can also put it in a blender and blend for a bit. What you do, I grind/blend till it just starts to break apart the wheat berries. And if you do it too much it’s OK, it’ll just be more like cream of what 🙂 does this help?