Ever since we gave up gluten and most grains, I have LONGED FOR cream of wheat. I grew up eating it and loved the warm creamy texture, especially when topped with butter and honey!
I have tried the gluten-free quinoa hot cereals, the ground up oatmeal with a creamy texture, the rice hot cereals…..none of them were as satisfying as good ‘ole Cream of Wheat. Until now!
I made this no-oatmeal using pecans because I think they have a really nutty, mild flavor. The flax and the chia seeds give the cereal a gel that creates the creamy texture I was craving. Add in some butter, cinnamon, and raisins and OMG — it’s really good!
No-Oatmeal Hot Breakfast Cereal
If you've gone gluten-free and have been missing Cream of Wheat for breakfast, then this recipe is for you!
Ingredients
- 2 cups pecans
- 2 Tbsp flax seeds
- 2 Tbsp chia seeds
- Pinch sea salt
- Milk of choice
- Toppings of choice
Instructions
1. Place first four ingredients into a high-powered blender or food processor and process/pulse until ground (be careful not to overdo it, or you will get pecan butter!).
2. Place into a glass jar to store in the fridge.
3. When you want to make the hot cereal, just heat up 1 cup of your favorite milk (we use raw milk, but you can certainly use non-dairy milks) and add 3/4-1 cup of the mixture, depending on how thick you want your no-oatmeal.
4. Heat over medium heat in a saucepan on the stovetop, stirring continuously until it begins to thicken.
5. Remove from heat and allow to sit for about 5 more minutes, it will thicken up even more.
6. Makes about 2 1/2 cups of prepared hot cereal, it thickens and expands.
7. Stir in your favorite toppings, we prefer grass-fed butter and raisins! We also add in homemade granola and spices too!
Notes
Make your own homemade granola here.
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39 Replies to “No-Oatmeal Hot Breakfast Cereal”
I’m allergic to pecans and walnuts. Can this be done with almonds or some other nut? Thanks!
Yeah you can try other nuts. I think Macadamia nuts would be a great alternative
I'm looking forward to trying this!! Thank you!!
You will love it, I eat it most mornings these days! So satisfying. Let me know how you like it 🙂
I made this, omitting the chia because I cant eat them., and adding walnuts, unsweetened coconut flakes and protien powder. Loved it!! 🙂 Thank you. I have been missing “oatmeal”.
Oh good! I am also so happy to ave “oatmeal” back in my life 🙂 I will also try adding some coconut flakes
This recipe is amazing!!
So glad you like it Jaimee, I eat it almost every morning these days! 🙂
This recipe sounds delicious! Could you tell me how many servings it make?
About 4-6, depending on how big you like your bowl of no-oatmeal
Can I make a huge batch of this and freeze it in portions?
Yes, most definitely! Freeze away 🙂
I used ground almonds and coconut milk omitted chia seeds as I don’t like them.
How many calories per 1 cup?
I am not sure on the calorie count Nadia. Sorry. You might be able to find a calorie calculator online and plug the ingredients into that
How many carbs per serving?
Have you ever eaten this without heating it up?
Nope, I like mine warm
Do you think it could be cooked in the microwave?
That will work, just watch out for hot spots when you eat it
Really like this recipe…I was missing my oatmeal…so quick and easy…made enough for the week…Thankyou..very yummy.
Thank you so much for sharing this !
Has anyone tried doing “overnight oatmeal” with this recipe?
I fixed this and it is wonderful.
I use a 1/4 cup of cereal and 2 T
Heavy cream and 1/4 cup water
And it thickens up and I love it. I have
Cup of keto bulletproof coffee an I’m
Set for the day. Great energy. I kind
of tried to figure out nutrition. Fats, carbs,
protein. By chance do you have it for 1/4 cup
Serving. I would so appreciate it. Thank you.
I don’t have the nutrition facts for this particular recipe. Sorry about that. I think there are websites where you can plug in the ingredients and it calculates for you.
About how much ground pecans did you end up with? I have bags of ground pecans in the freezer & would love to make this mix to have on hand for breakfast but I’m unsure of the conversion from whole to ground…
I’d say roughtly 1.5 cups. This recipe is very forgiving though, so it does not have to be exact. Hope you like it1
I’m eating this as I type. Delicious! My doctor said to give up grains and dairy for a few months to see if we can get my chronic inflammation under control. Recipes like this will make it a much happier experience. Thank you!
So glad you like it Tammy! Have you found the source of your chronic inflammation? I see a functional medicine doctor and we found that I have chronic low grade inflammation due to a gene SNP that I have called APOE4/4. We were able to reverse the inflammation with proper supplementation.