Pureed Maple Cream of Wheat with Warm Spiced Pineapple

This cozy, comforting bowl of cream of wheat is infused with the rich sweetness of maple syrup and topped with warm, spiced pineapple for a tropical twist. The pineapple’s natural tartness is enhanced with warming spices like cinnamon, nutmeg, and a hint of ginger, balancing perfectly with the creamy, maple-flavored base. This dish is ideal for a comforting breakfast or dessert that’s both satisfying and easy to enjoy.

IDDSI Level 4 Pureed Maple Cream of Wheat with Warm Spiced Pineapple Recipe

The creamy, maple-infused cream of wheat pairs beautifully with the warm, spiced pineapple, creating a satisfying contrast of flavors. The combination of cinnamon, nutmeg, and ginger complements the tart sweetness of pineapple, making this dish both comforting and refreshing. Whether as a breakfast or a dessert, this bowl is a cozy, tropical escape!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Breakfast, Dessert

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Maple Cream of Wheat

• 1 cup water or milk or a mix of both
• 1/4 cup cream of wheat
• 2 tablespoons maple syrup adjust to taste
• Pinch of salt

Warm Spiced Pineapple

• 1 cup fresh or canned pineapple chunks
• 1 tablespoon butter or coconut oil for dairy-free
• 1 tablespoon brown sugar or honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger optional, for a hint of warmth
• 1/4 teaspoon vanilla extract optional, for added depth

Equipment

• Saucepan
• Whisk
• Skillet
• Spatula or spoon
• Serving bowls

Method

 

1. In a saucepan, bring water or milk to a gentle boil with a pinch of salt. Slowly whisk in the cream of wheat, reducing the heat to low. Stir continuously to prevent lumps. Cook for 2-3 minutes, or until thickened to your desired consistency. Stir in the maple syrup and keep warm.
2. In a skillet, melt the butter over medium heat. Add the pineapple chunks and brown sugar or honey, stirring to coat. Sprinkle with cinnamon, nutmeg, and ginger, then add the vanilla extract if desired. Cook for 5-7 minutes, or until the pineapple is softened and the spices are fragrant. Move to a blender and puree.
3. Spoon the maple cream of wheat into bowls, then top with the warm spiced pineapple puree. Add a dash of cinnamon for garnish.

Notes

IDDSI Texture Modifications:

• Minced & Moist 5 (MM5): Due to the fiber content, puree the pineapple as we did for the puree level, and can mix maple syrup to ensure moisture.
• Soft & Bite-sized 6 (SB6): Follow the original recipe version, with pineapple pieces minced to keep bites soft.
• Easy to Chew 7 (EC7): Due to the fiber, you may still want to mince the pineapple, although some will be able to enjoy the recipe as is. 

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Macro Adjustments:

• Protein: To increase, use high protein milk, or mix in pasteurized egg whites (after cooling and whisking well while adding), top with a dollop of greek yogurt.
• Fats: To increase, stir in butter, cream or coconut oil. To reduce, use low fat dairy.
• Carbs: To reduce, use unsweetened milks, less maple syrup or swap for low glycemic options like monk fruit. To increase, top with pureed dates or mashed banana.

Dietary Swaps:

• Gluten-free: Already gluten friendly, go for it!
• Dairy-free/Vegan: Milk choice and coconut oil will be your only swaps.

Low-Spoons Shortcuts:

• Use microwave instructions for Cream of Wheat to reduce time standing.
• Make multiple batches to reheat throughout the week.
• Buy canned crushed pineapple to reduce processing; you can mix in cold.
• Any milk (or water) works so no need for extra trip to the store.

What’s Next?
A southern classic meets velvety textures with this Pureed Salted Caramel Banana Pudding recipe.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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