Hot Breakfast Cereals Compared
Published 2026-10-27
On a cold morning, few things beat a warm bowl of hot cereal. The three most popular choices in American kitchens are oatmeal, grits and Cream of Wheat. They look similar in the pot, but they come from different grains, cook differently and lean toward different toppings. Here is how they compare, so you can keep the right box in your pantry.
Oatmeal
Oatmeal is made from oats and comes in steel cut, old fashioned, quick and instant forms. It has a hearty texture and a mild, nutty flavor. Most people eat it sweet with brown sugar, cinnamon, fruit or nut butter, but savory oatmeal with an egg and cheese is gaining fans. Instant packets cook in a couple of minutes, while a big canister of rolled oats is the economical choice for families.
Grits
Grits are made from ground corn, often from hominy, and are a Southern breakfast staple. They have a smooth, creamy texture and a mild corn flavor that pairs naturally with butter, salt, cheese, shrimp or eggs. Instant grits packets are ready in about a minute with hot water, while regular and quick grits take longer on the stove but give a creamier result.
Cream of Wheat
Cream of Wheat is made from farina, a finely ground wheat. It cooks into a very smooth, almost silky porridge, which makes it popular with kids and with anyone who prefers a soft texture. It is usually served sweet with sugar, butter or fruit. Because it is made from wheat, it is not suitable for people who must avoid gluten.
Choosing between them
If you want texture and fiber from whole grains, oatmeal is the natural choice. If your family likes savory breakfasts, grits are the most flexible. For a smooth, fast, kid-friendly bowl, Cream of Wheat is hard to beat. Whatever you choose, read the label for allergens and preparation directions, and keep a box of each if different family members have different favorites.
