Western Cracked Wheat Hot Cereal--large 2 lb.
Better than Zoom, Cream of Wheat, and Ralston--chewy nuggets, no hard pieces.
If you grew up on Ralston, Zoom, or Cream of Wheat, this is the hot cereal you've been looking for. Our Western Cracked Wheat is milled to a finer grind than most — so it cooks up into soft, chewy nuggets, never hard or gritty pieces. It's the texture your grandmother's kitchen had, and it's back.
This is the same cracked wheat we use in our popular bread mixes, sourced in volume and milled to our spec. At 2 lbs., it's a serious pantry staple.
Jazz It Up
Don't let your cereal get boring. Try these combinations:
- Peanut Butter & Honey — just a spoonful of peanut butter, don't overwhelm it
- Maple Walnut — maple syrup and toasted walnuts added at the end to stay crunchy
- Coconut Cream — shredded coconut, coconut syrup, and a splash of banana flavor for a tropical twist
- Cinnamon Roll — cinnamon, vanilla syrup, and toasted pecans (Saigon cinnamon for a richer taste)
- Cinnamon Chip — a handful of cinnamon chips barely stirred in for bursts of cinnamon, finished with cream and brown sugar
- Marshmallow Chocolate Swirl — chocolate chips stirred until swirled, topped with a dollop of marshmallow cream
- Blueberry (or any fruit) — fresh, frozen, or dried all work beautifully
- Spiced Peaches — diced fresh peach, cinnamon, and cream
- Apple, Maple & Nutmeg — diced apple, maple syrup, and a sprinkle of nutmeg
- Caramel Apple — diced apple with buttermilk syrup (it tastes like caramel)
- Cinnamon Raisin — like a muffin, you don't have to bake
- Sharp Cheddar — stir in grated sharp cheddar for a creamy, savory bowl. Think grits. It works.
For Baking
This is the best cracked wheat we've found for bread and muffins — finer grind, softer result. Substitute it for part of the flour in your favorite bread recipe (about 1 to 1⅓ cups per loaf) or add it to muffin recipes for a hearty texture.
How to Cook
Bring 1½ cups of water to a boil. Add ½ cup of cracked wheat and ¼ tsp salt if desired. Return to a boil, then reduce to low and simmer for about 20 minutes. Leftover cooked cereal keeps in the refrigerator. Uncooked cereal stores well in a cool, dry pantry.