Breakfast Semolina Porridge – Smooth, creamy, delicious, and healthy with the touch of cinnamon and honey. This will certainly warm you up on chilly mornings. Quick and easy prep and deliciously creamy results. It’s so easy to make and is ready in about 15 minutes!
Semolina porridge is a hot breakfast cereal, smooth in texture and mild in taste. It is made by combining semolina flour with warm water or milk. As you mix it together on the stovetop, it begins to thicken and develops the consistency of porridge.
When making semolina porridge, there is a need to spice and sweeten it, because the porridge has a mild taste. The addition of honey, cinnamon, and Butter helps to kick things up a notch. Honestly, I can eat it all up without any sweetener, however, my kids love it slightly sweetened that’s why I usually serve them with a bit of honey. However, I will like to add that care should be taken when adding the sweetener because a little goes a long way.
In general, I love the simplicity of breakfast Porridges. They are a staple in our home and are my go-to for the kids on chilly school mornings. This particular recipe is a favorite for my kids – a nice change of pace from our favorite oatmeal.
The very first time my kids tasted it, it was spot on, and I got rave reviews from them. My eight year old told me it’s now his new favorite breakfast, and I’m so grateful for that. It’s always such a blessing to hear kiddos appreciate healthy food!
This breakfast porridge is versatile; you can easily use different milk like Coconut Milk, Soy milk, or Almond Milk. For my sweetener, I used honey. Brown sugar, stevia, maple syrup or any other sweetener can also be used.
These are other delicious porridge you can try:
- You can cook the porridge to your desired consistency. I like mine fairly thick but pourable consistency.
- If it’s too thick, you can thin it out a bit by adding some more milk
- Cream of wheat becomes thicker and more compact as it cools, so if you are planning to eat later you might want to put that into consideration.
- Cinnamon is my to-go spice for this porridge. However, you can add Cloves, Nutmeg or Star Anise or a combination of any two or three of them. However, it is very important not to overload it with spices, trust me; you will not like it.
[su_box title=”Other breakfast recipes you might like:” box_color=”#c12026″]
- Breakfast skillet Potatoes
- Sweet, creamy breakfast grits
- Plantain Pancakes
- No-knead Bread Rolls
- Honey Butter Toast
- Cornmeal Porridge
- Breakfast Potatoes and Egg Stew
- Shrimps and Grits
Health benefits of Semolina
- It’s good for diabetic patients: It is low in cholesterol and sodium
- Helps in weight loss: It is low in calorie. It is digested and absorbed in the stomach and intestines at a slower rate. Hence, it keeps you full for a longer time, thereby, suppressing your appetite
- Rich in nutrients: it’s rich in Carbohydrates, protein, Iron
- Antioxidants: Semolina contains selenium which helps to strengthen the immune system
what’s the difference between semolina and cream of wheat?
Oftentimes, you may see semolina and cream of wheat used interchangeably. This is true because they both refer to the same thing. However, you don’t want to confuse the ”semolina flour used for baking” with ”the cream of wheat”.
what’s the difference between semolina (cream of wheat) and Semolina flour?
The Semolina flour used for baking is often referred to or labeled as durum wheat semolina flour in the stores. Its color is soft yellow. However, the semolina used for porridge has a pale white color with brown speckles and it’s often labeled as semolina but Farina, Cream of wheat, Creamy wheat, malt-o-meal all belong to this family with little to no difference in appearance and taste. Therefore, they can all be used to make this semolina porridge.
Can the semolina flour used in baking be used for semolina porridge?
Yes, a big yes! In fact, I prefer using semolina flour in place of semolina and it’s their family (cream of wheat, malt o meal, creamy wheat) because the resulting texture is simply amazing.
Breakfast Semolina Porridge
- 1/2 cup water
- 2.5 cups Milk at room temperature
- 1/2 tsp cinnamon
- 1/2 cup semolina
- 2 Tsp butter
- 2 Tsp honey or any other sweetener to taste
- Add water in a small saucepan, add the cinamon stick and bring to a boil. Add the milk to bring down the temperature of the water then add the semolina slowly while stirring constantly to prevent lumps from forming.
- Simmer gently and stir frequently to prevent the porridge until the semolina becomes tender with a porridge consistency.
- Stir in the butter and simmer until the porridge reaches your desired consistency.
- Serve and top with some fruits, then drizzle some honey over it or add any other sweetener.
- Don’t bring the water to a boil after adding the milk. The lowered temperature of the liquid will allow the semolina to dissolve well. If the liquid is brought to a boil, the semolina might curdle up immediately and become lumpy.
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If you make this Breakfast Semolina Porridge, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen