Cream of Wheat: the wheat semolina porridge born in a North Dakota flour mill in 1893 — and almost unknown in Europe!

In 1893, at a flour mill in Grand Forks, North Dakota, struggling millers were looking for a product to save their business. One of them, Tom Amidon, developed a finely milled wheat cream cooked in 10 minutes — quick, nourishing, creamy. The mill's owner Emery Mapes tasted it and decided to send a batch to New York grocers with their regular order. The feedback was extraordinary. Cream of Wheat was born — and for 130 years, it's been the quintessential American hot breakfast. My American Market imports it straight for you!

Cream of Wheat vs oat porridge — what's the difference?

In Europe, porridge means oats. Cream of Wheat is something else entirely: finely milled durum wheat semolina that cooks in 2½ minutes into an ultra-smooth, creamy, almost silky texture. No lumps, no graininess — just warm, gentle cream. Americans top it with butter and brown sugar, maple syrup, cinnamon, fresh berries or honey. Comfort food since 1893.

Cream of Wheat Original 2½ Minute at MYAM

The Cream of Wheat Original 2½ Minute Hot Cereal — the original recipe since 1893! Finely milled wheat semolina that cooks in 2½ minutes on the hob or in the microwave. Enriched with iron, calcium and vitamins. An incomparable texture — neither thick nor liquid, just perfectly creamy.

Cream of Wheat tip

The American way to serve it: cook your Cream of Wheat with whole milk instead of water — even creamier and more flavourful. Add a knob of butter, a spoonful of brown sugar and a pinch of cinnamon. Top with fresh berries. The American Sunday morning breakfast — simple, warm, comforting. So good!

Where to buy Cream of Wheat in Europe?

Cream of Wheat is impossible to find in European supermarkets. My American Market, your American grocery store online, imports it straight from the USA. Express delivery across Europe!

Into authentic American breakfasts? Also check out Kellogg's, Quaker and Kraft in our shop!

Less