a bowl of hot cooked breakfast cereal mixed with raisins and shredded coconut
Breakfast

A Comforting Classic

Made from whole wheat semolina, Cream of Wheat was once THE breakfast dish, more popular than oatmeal or packaged cereals. Though not as well known as it once was, it’s well worth reviving considering how easy it is to make and how delicious the result can be. Not to mention how good it is for you. High in vitamin D, iron and calcium, a bowl of morning farina can be the basis for a wide variety of breakfast flavors, and in this recipe the addition of raisins, cinnamon and brown sugar bring an almost pie-like savor to the table. Coconut flakes add texture and interest. 

Prep Instructions

  • Yield: 4 (3/4 cup) servings                                       
  • Cooking Time: 6 minutes  
  • Prep Time: 3 minutes                                             
  • Total Time: 9 minutes  

Recipe Ingredients

  • 1 1/2 cups water
  • 1 cup soy milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon brown sugar
  • 1/4 cup golden raisins
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup whole-grain Cream of Wheat
  • 2 tablespoons unsweetened coconut flakes
  • nonstick cooking spray

Cooking Instructions

  1. Measure the ingredients. Set aside.  
  2. In a small saucepan combine water, soy milk and vanilla extract; bring to a simmer.  
  3. Add raisins, salt, cinnamon, and brown sugar. Gradually pour in the whole-grain Cream of Wheat and the coconut flakes, stirring constantly until liquid is absorbed. 

Nutritional Data

Calories: 95
Fat: 3.00 g
Saturated Fat: 1.71 g
Cholesterol: 0 mg
Sodium: 199.00 mg
Carbohydrates: 25.00 g
Fiber: 3.00 g
Sugars: 7.35 g
Protein: 4.40 g
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