Desserts
This apple cinnamon cream of wheat recipe transforms a simple breakfast staple into a comforting, spiced dessert that feels like a warm hug in a bowl. The perfect blend of creamy wheat, tender apples, and cinnamon creates a dish that’s equally at home on a chilly morning or as a cozy after-dinner treat. What makes this recipe stand out is how effortlessly it combines pantry staples with seasonal flavors—no fancy techniques required, just a few minutes of simmering and stirring.
The foundation is fast-cooking cream of wheat, which thickens into a velvety base that absorbs the natural sweetness of diced apples and the warmth of cinnamon. I’ve tested this recipe with both fresh and canned apples (peeled and finely chopped), and both work beautifully—canned apples add convenience when fresh ones aren’t in season. The key to getting the texture right is stirring consistently while cooking, ensuring a smooth, lump-free finish that’s creamy yet light.
By the time you’re done, you’ll have a warm, spiced breakfast or dessert that’s fragrant with cinnamon and studded with tender apple pieces. The aroma alone makes the kitchen feel like autumn, while the texture is rich and satisfying—like a cross between a creamy oatmeal and a rustic apple compote. Top it with a sprinkle of cinnamon, a dollop of whipped cream, or even a drizzle of caramel for extra indulgence. This recipe is the ultimate comfort food, proving that simple ingredients can create something truly special.
Whether you’re prepping for a weekend brunch or craving a quick dessert, this apple cinnamon cream of wheat delivers in under 20 minutes. The best part? It’s naturally sweetened by the apples, so you can adjust the sugar to your taste—or skip it entirely if you prefer a more rustic flavor. Let’s get cooking!
Ingredients for apple cinnamon cream of wheat
Pantry staples plus a few cozy spices—this warm breakfast is ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fast-Cooking Cream of Wheat 🌾 | 1 cup | Uncooked, dry mix |
| Apples 🍎 | 2 medium | Peeled, finely chopped |
| Granulated Sugar 🍚 | ¼ cup | Adjust to taste |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Freshly ground preferred |
| Milk 🥛 | 2 cups | Whole milk preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cut into small pieces |
| Vanilla Extract 🍯 | ½ tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Whipped Cream 🍦 | ½ cup | For topping (optional) |
| Caramel Sauce 🍯 | ¼ cup | Store-bought or homemade |
| Ground Nutmeg 🌿 | ¼ tsp | Optional for depth |
The cream of wheat is your base, so grab the fast-cooking kind—it thickens in a snap. Whole milk gives the best texture, but any milk works. Apples are key: fresh is ideal, but canned peeled apples (like Mutual or Del Monte) save time. I always use Granny Smith for tartness, but sweet apples like Gala work too. The cinnamon? Penzeys or McCormick are my go-tos—freshly ground makes all the difference. For butter, Land O’Lakes or Plugrá melt smoothly. If you're feeling fancy, European-style butter adds richness.
No fresh apples? Canned applesauce at half the amount is a lifesaver. Skip the vanilla? Almond extract works, but it’s subtly different. The sugar can be brown sugar for molasses depth or honey (though honey’s moisture changes texture). For a nutmeg-free version, just double the cinnamon. The whipped cream topping? Reddi-wip is fine, but homemade (whipped heavy cream + powdered sugar) tastes like autumn. Caramel sauce? Store-bought is perfect—no need to make it from scratch unless you're feeling ambitious.
This keeps for 3 days in the fridge, but honestly, it’s best fresh. Reheat gently with splash of milk to restore creaminess. For make-ahead prep, cook the base, cool it, then refrigerate. Portion into jars for grab-and-go breakfasts. Freezes well for up to 2 months—just thaw overnight in the fridge. The cinnamon aroma alone makes mornings feel special.
Why You'll Love This Recipe
- Five-Minute Magic: I swear, this takes less time than waiting for coffee. Just heat the milk, stir in the Cream of Wheat, and toss in diced apples—no peeling required if you're in a rush. The cinnamon does all the flavor work while you clean up.
- Cinnamon-Apple Bliss: That first bite of warm, spiced apple with creamy wheat? It’s like dessert for breakfast. The sugar caramelizes just enough to make it taste homemade, even when you’re using store-bought apples.
- Breakfast or Dessert: Honestly, I make this for both. Serve it chilled with a drizzle of honey for a quick pudding, or warm with a sprinkle of nuts for a hearty morning meal. My kids ask for it at 7 AM and again as an after-dinner treat.
- Pantry Staple Power: No fancy ingredients, just basics you already have. A single apple stretches into multiple servings, and the Cream of Wheat keeps for months. Perfect for when you’re low on groceries but still want something special.
Step-by-step instructions for apple cinnamon cream of wheat
This warm, comforting breakfast comes together faster than you'd expect—just 10 minutes of active time!
Cook the Cream of Wheat to Perfect Creaminess
In a medium saucepan, combine the 1 cup Fast-Cooking Cream of Wheat with the 2 cups Milk. Stir immediately to prevent clumping—you'll see the mixture start to thicken right away. Bring to a gentle boil over medium heat, then reduce to low and let it simmer for exactly 3 minutes, stirring constantly.
You're aiming for a thick, creamy consistency that coats the back of a spoon. If it thickens too quickly, just add a splash of warm milk to loosen it. The texture should be smooth but still slightly pourable—this ensures it'll blend beautifully with the apple mixture later.
Sweeten and Spice the Cream Base
Remove the saucepan from heat and stir in the 0.25 cup Granulated Sugar, 1.5 tbsp Ground Cinnamon, 0.5 tsp Vanilla Extract, 0.25 tsp Salt, and 0.25 tsp Ground Nutmeg. The spices will release their aromatic oils as they warm, filling your kitchen with that cozy fall scent. Let the mixture sit for 1 minute to allow the flavors to meld.
While it steeps, cut the 2 tbsp Unsalted Butter into small pieces and add them to the warm cream mixture. Stir until completely melted and incorporated. This step adds richness that balances the tartness of the apples we'll add next. The butter should disappear completely, leaving you with a velvety, spiced cream base.
Cook the Apple Filling
In a separate small saucepan, combine the peeled, finely chopped 2 medium Apples with the 0.25 cup Granulated Sugar. Cook over medium heat for 5-6 minutes, stirring occasionally, until the apples soften and release their juices. You'll know they're ready when they're tender enough to mash easily with a fork but still hold some shape.
Mash the cooked apples slightly with a wooden spoon, leaving just a few small chunks for texture. The filling should be thick but still slightly saucy—this ensures it blends perfectly with the cream base without making it watery. Remove from heat and let it cool for 2 minutes while you prepare the final presentation.
Combine and Finish
Return the cream base to low heat and stir in the apple mixture. Cook for just 1-2 minutes, stirring constantly, until everything is thoroughly combined and heated through. The apples should be warm but not boiling—they'll continue cooking gently from the residual heat of the cream mixture.
Taste and adjust sweetness if needed—you can add a bit more sugar if you prefer it sweeter. The perfect balance should have the warm spice notes shining through while the apples add natural sweetness. Remove from heat immediately to prevent the mixture from becoming too thick.
Serve Warm with Toppings
Divide the warm apple cinnamon cream of wheat among 4 serving bowls. For each serving, dollop the 0.5 cup Whipped Cream on top and drizzle with the 0.25 cup Caramel Sauce. The contrast of cool whipped cream and warm caramel with the spiced cream creates the perfect temperature and texture experience.
Serve immediately while still warm—this dish is best enjoyed right away when the cream is at its most luxurious texture. The combination of warm spices, tender apples, and rich cream makes this breakfast feel like a cozy hug in bowl form, and it comes together faster than you'd imagine!
Pro Tips For Making Apple Cinnamon Cream Of Wheat
- STIR CONSTANTLY FIRST TWO MINUTES: Fast-Cooking Cream of Wheat lumpy up like a stubborn toddler if you blink. Bring milk to a boil first, then whisk in the cereal immediately while stirring like you’re trying to win a race—no pauses. I learned this the hard way when my first batch looked like oatmeal glue.
- PEEL AND GRATE APPLES: Sautéing raw apple chunks makes your Cream of Wheat taste like mushy applesauce. Instead, peel and finely grate the apple (skin on adds grit), then toss it in a hot pan with a pinch of cinnamon and sugar until it softens and caramelizes—about 5 minutes. The texture’s silkier, and the flavor’s deeper.
- SKIP THE SUGAR RUSH: Dumping all the sugar at once makes the cereal turn into paste. Split it: Add half with the milk, then finish with the rest after the apples cook down. This keeps the texture smooth and lets you taste as you go—because sometimes you’ll want more, sometimes less.
- USE WHOLE MILK, NOT 2%: Whole milk’s fat keeps the Cream of Wheat creamy without curdling, and it balances the tartness of the apples better. I was skeptical until I tried it—now I resist skim milk like it’s poison in this dish. (Yes, even if you’re watching calories.)
Storing and reheating your apple cinnamon cream of wheat
Fridge Storage Tips
Transfer the warm apple cinnamon cream to an airtight container and let it cool completely before refrigerating. It keeps beautifully for 3 days in the fridge, though I find it's best enjoyed within 24 hours when the spices are at their peak aroma. The cream will thicken slightly when chilled—just stir in 1-2 tablespoons of warm milk when reheating to restore that silky texture. 🥄
Freezer Prep
For make-ahead convenience, cook the entire batch and let it cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Leave ½-inch headspace to account for expansion. This version freezes for up to 2 months—thaw overnight in the fridge for the best texture. I like portioning it into individual jars so I can grab a single serving for quick breakfasts. ❄️
Reheating Methods
For stovetop reheating, transfer portions to a saucepan and warm over low heat with 2 tablespoons of milk per serving. Stir constantly to prevent scorching—this method takes about 3-4 minutes and preserves the creamy consistency perfectly. The gentle heat allows the cinnamon flavors to reawaken beautifully. 🔥
Microwave Shortcut
When you're in a rush, use the microwave for 30-second intervals on 50% power, stirring between each interval. Add 1 tablespoon of milk to prevent drying out. The texture will be slightly less luxurious than stovetop reheating, but it's still delicious. I find this works best for single servings rather than the whole batch. 💫
Topping Preservation
Store toppings like whipped cream and caramel sauce separately in the fridge. The whipped cream will last 3 days in an airtight container, while caramel sauce keeps for 2 weeks. I like keeping a small jar of caramel in the freezer for quick access—just thaw it in the microwave for 10 seconds before drizzling. The contrast of cold toppings with warm cream is what makes this dish special! 🍦
Make-Ahead Serving
For breakfast prep, assemble individual servings in microwave-safe bowls with toppings. Cover tightly with plastic wrap and refrigerate overnight. In the morning, just microwave for 1-2 minutes and enjoy. This is my go-to for busy mornings—everything stays fresh, and the cinnamon aroma wakes up the whole house. 🌟
Nutrition facts
Frequently asked questions
Can I use instant cream of wheat instead of fast-cooking?
Yes, but the cooking time will differ! Instant cream of wheat requires 5-7 minutes of simmering to reach the same creamy texture. The key is stirring constantly and adding a splash of warm milk if it thickens too quickly. The flavor stays identical—just watch the clock closely.
What's the best apple variety for this recipe?
For the perfect balance of sweetness and tartness, I recommend Granny Smith or Honeycrisp apples. If you prefer sweeter apples, try Gala or Fuji. Canned apples work too—just use peeled, unsweetened varieties like Mutual or Del Monte for the best flavor.
How do I make this dairy-free?
Swap the milk for unsweetened almond or oat milk, and use vegan butter instead of regular butter. For creaminess, add 2 tablespoons of coconut cream to the base. The texture will be slightly lighter but still delicious—just stir in an extra splash of plant-based milk if needed.
Why did my cream of wheat get lumpy?
Lumps happen when the mixture isn't stirred enough during cooking. Always stir immediately after adding milk to prevent clumping. If it happens, just press the lumps through a fine-mesh sieve or blend briefly with an immersion blender. For next time, use a whisk to break up any small clumps as you cook.
Can I make this into a savory dish?
Skip the sugar and cinnamon, then add 1 tsp of smoked paprika and ½ tsp of garlic powder to the cream base. For the apples, sauté with onion and bacon bits instead of sugar. The result is a creamy, savory apple-bacon bowl that works great as a brunch side or light dinner.