Atole de Avena (Oatmeal Drink)
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on Nov 12, 2021, Updated Apr 12, 2025
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Creamy and warm, this Atole de Avena is the ultimate cozy beverage to snuggle up with in autumn—or anytime you need a little comfort. One sip of this cinnamon-vanilla oatmeal drink will warm you from the inside out, like a chunky-knit blanket in a cup. It’s nutritious, soothing, and made with simple pantry ingredients.
What is Atole de Avena?
Atole de avena, also known as Mexican oatmeal drink, is a warm and comforting beverage made with oats, cinnamon, and milk. It’s a creamy and slightly thick drink that’s commonly enjoyed for breakfast or as a cozy treat during colder months. Atole is a traditional Mexican drink that comes in many variations, and this version uses ground oats to create a nourishing and naturally satisfying drink.
Why You’ll Love This Recipe
Creamy and comforting: Like a hug in a mug!
Naturally sweetened: Customize with piloncillo, brown sugar, honey, or maple syrup.
Simple pantry staples: Oats, water, cinnamon, milk, and vanilla.
Dairy-flexible: Use evaporated milk, plant-based milk, or whatever you have on hand.
Quick and easy: Ready in about 15-20 minutes.
Ingredients & Substitutions
All you need are a few ingredients to make this delicious Mexican oatmeal drink:
- Old Fashioned Oats: Or any rolled oats. Avoid quick-cooking oats for the best texture.
- Cinnamon stick: Canela (Mexican cinnamon sticks) adds warm spice and classic atole flavor, you can substitute ½ teaspoon of ground cinnamon, if needed.
- Milk: 1% milk, evaporated milk, or a dairy-free milk like almond or oat milk all work great.
- Vanilla extract: For an extra hint of cozy flavor.
- Optional sweetener: Piloncillo, brown sugar, honey, or maple syrup—add to taste.
The full list of ingredients and measurements can be found in the printable recipe card below.
How to Make Atole de Avena
Step 1: Grind oats. Grind the oats in a blender or food processor until they resemble a thick flour.
Step 2: Steep the cinnamon. Bring water and the cinnamon stick to a boil in a saucepan. Remove from heat, cover, and let steep for 30 minutes. Discard the cinnamon stick.
Step 3: Optional—sweeten. If you want your atole to taste like a sweet milk steamer, add piloncillo or brown sugar. Let it boil uncovered until the sugar dissolves.
Step 4: Simmer oats. Add ground oats to the water and reduce heat. Simmer for 10 minutes, stirring frequently to avoid sticking.
Step 5: Add milk and vanilla. Stir in the milk and vanilla extract and simmer for 5 more minutes, until thick and creamy.
Step 6: Serve. Pour into mugs and enjoy! Add extra milk or water to adjust consistency if needed. Sprinkle with ground cinnamon and sweeten to taste.
Atole de Avena Expert Tips & Tricks
Grind ahead: You can grind a large batch of oats and store them for easy atole-making later.
Flavor twist: Add a pinch of nutmeg or swap in star anise with the cinnamon for a slightly different aroma.
For extra creaminess: Try adding a splash of half-and-half or using full-fat milk.
Make it vegan: Use almond, oat, or soy milk and sweeten with maple syrup or agave.
Storage Instructions
Store leftover atole de avena in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen it up as it thickens when chilled.
Frequently Asked Questions
It’s made with ground oats, water, a cinnamon stick, milk, vanilla extract, and an optional sweetener like piloncillo or brown sugar.
Yes! Avena is the Spanish word for oats or oatmeal. Atole de avena translates to “oatmeal atole.”
Yes! Oats are a great source of fiber and can support digestion and heart health. Plus, it’s naturally sweetened and easy to make dairy-free.
It’s best to use old-fashioned rolled oats for this recipe. Instant oats can become mushy and may not provide the right creamy texture.
Absolutely! Classic atole de vainilla and champurrado (chocolate atole) are both made with masa harina flour, while atole de pinole is made with toasty pinole flour. Check out these cozy versions if you’re in the mood to try something new!
This drink is traditionally served hot, but you can chill it and serve it cold if preferred—just expect a thicker texture.
More Recipes You’ll Love
If you tried this Atole de Avena (Oatmeal Drink) or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Atole de Avena
Ingredients
- 1 cup old fashioned oats
- 4 cups water
- 1 cinnamon stick
- 1 cup 1% milk, can also use low-fat evaporated milk or milk of your choice
- 1 teaspoon vanilla extract
Optional
- Piloncillo, brown sugar, honey, or maple syrup to taste
Instructions
- Grind the oats in a blender or small food processor until it reaches a thick flour consistency.
- In a saucepan bring the water with the cinnamon stick to a boil. Remove from heat, cover, and let steep for 30 minutes. Discard the cinnamon sticks.
- Optional: Add piloncillo or brown sugar and let it come to a boil uncovered until sugar dissolves.
- Add oats to the water and lower heat and simmer for 10 minutes, stirring frequently to prevent sticking. Add milk and vanilla and simmer for an additional 5 minutes until creamy.
- Serve in a mug and add more milk or water if you want it thinner. Sprinkle with ground cinnamon and if desired, sweeten to taste with brown sugar or maple syrup (this is totally optional).
Notes
- Nutrition does not include sugar or added garnishes.
- When making atole de avena, you want to have oats that you can pulverize into a flour.
- Store leftover atole de avena in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen it up as it thickens when chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, gosh! I had no idea there was an actual warm, oatmeal drink. I have been drinking my organic instant oatmeal packets for years. lol
I use the maple-brown sugar flavor, with a dash of cinnamon added, and prepare it with 1/2 cup milk + 1/2 cup water per packet of oatmeal. I do stir in a pat of butter when I take it from the microwave.
I will certainly keep this recipe handy for the future, when my current supply of packets is depleted.
My mom used to make this exact recipe when I was a kid, 70+ years ago! Such great memories from something so small as oatmeal ❤️
Made some this morning, delicious, I follow your blog, love all your recipes
yummy , delicious and filling…..reminds me of wonderful time spent in mexico
Perfect for the holidays! One sip brings me back when I was a child. ❤️
Easy and delicious!!