Warm, creamy, sweet, and cinnamon-spiced, this slow-cooked Old-Fashioned Mexican Oatmeal (Avena) is the ultimate morning comfort. Made with just old-fashioned oats, water, cinnamon, and milk, it’s a wholesome, nutritious start to your day.

Old fashioned Mexican oatmeal (avena) in two blue and white painted bowls garnished with walnuts and blueberries. Renecula flower in a vase in the background.

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If you’ve been stuck in a breakfast rut, try this smooth, traditional Mexican breakfast. It will warm you up and keep you full until lunch. Plus, it’s easily customizable, making it perfect for the whole family.

For a twist, blend the cooked avena into an atole de avena, a smooth oatmeal drink. This was my grandma Jesusita’s favorite breakfast as she got older and is a great option for both the elderly and little ones.

Why You’ll Love This Recipe

Warm avena (oatmeal) is one of my favorite winter breakfasts. It’s warm, creamy, easy on the tummy, and feels like a big hug in a bowl. While you can always opt to use instant oatmeal for a quick breakfast, those packets are often loaded with sugar and lack the comforting, hearty texture of homemade. This recipe offers a homemade alternative that is not only delicious but also easy to customize with your favorite toppings.

This easy avena recipe also allows for plenty of customization. Feel free to use the sweetener of your choice, then top it with whatever your heart desires. I like mine with a handful of berries, some chopped nuts, a sprinkle of ground cinnamon, and a drizzle of honey. Delicious!

What Is Old-Fashioned Mexican Oatmeal (Avena)?

This simple recipe for slow-cooked Mexican avena requires just a handful of ingredients, most of which are probably already in your pantry. Old-fashioned rolled oats, cinnamon sticks, water, and milk are all you need to make this hearty breakfast.

While I can’t claim that this is a quick recipe, the flavor is well worth the minimal effort it requires. It takes only about three minutes of prep time before going on the stove, and then a quick stir every few minutes to ensure it doesn’t burn. The result? A smooth, cozy breakfast that feels like an internal jacket on a chilly morning.

Ingredients & Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Water: Used as the base to cook the oats. You can substitute with additional milk for a creamier consistency.
  • Canela: These cinnamon sticks add a warm, aromatic flavor to the avena. If you don’t have sticks, ground cinnamon can be used, though it may slightly alter the texture.
  • Salt: A pinch enhances the flavor of the oats and balances the sweetness.
  • Old-Fashioned Oats: Preferred for their hearty texture and ability to hold up during slow cooking. Instant or quick oats can be used in a pinch but may result in a mushier consistency.
  • Milk: Adds creaminess to the oatmeal. You can use low-fat evaporated milk for richness, regular milk for a classic taste, or almond milk for a dairy-free option.

Toppings

I’m a sucker for antioxidant-rich blueberries, heart-healthy walnuts, and a sprinkle of ground cinnamon.

  • Fresh & Dried Fruit: Top with fresh berries, apples for a cozy apple-cinnamon-oatmeal, bananas, or dried fruits like raisins, cranberries, apricots, and dates.
  • Nuts & Seeds: Add crunch with walnuts, pecans, pistachios, cashews, chia seeds, or pepitas.
  • Sweeteners & Crunch: Add flavor with honey, agave, maple syrup, or brown sugar, sprinkle with ground cinnamon for warmth, and top with granola for extra crunch.
Three canela cinnamon sticks and old fashioned oats on a white marble surface.

How to Make Old-Fashioned Avena

Step 1: Make Cinnamon Water. In a saucepan (I love my cast iron Dutch oven), bring the water to a boil with the cinnamon sticks. Remove from heat, cover, and steep for 30 minutes to 1 hour. Discard cinnamon sticks. (Tip: Make ahead and refrigerate for up to a week.)

canela tea cinnamon water in a dutch oven.

Step 2: Cook Oats. Add salt and oats to the cinnamon water. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

Step 3: Add Milk. Stir in milk and simmer for 15 more minutes until creamy.

Step 4: Serve. Spoon into bowls, adjust consistency with milk or water, and sweeten to taste. Top with cinnamon, blueberries, and walnuts. Enjoy!

Watch the video below to learn how quick and simple it is to make avena. Slow-cooked old-fashioned creamy oatmeal is so comforting and beats instant packaged oatmeal any day.

Top down shot of Old fashioned Mexican oatmeal (avena) in two bowls garnished with walnuts and blueberries.

Expert Tips & Tricks

  • Make-Ahead Tip: This Cinnamon Tea (Té de Canela) can be done up to a week in advance and kept in the refrigerator.

Optional Variations

This comforting recipe for avena is simply perfect as is, but there are plenty of ways to make it your own. Here are a few ideas to get you started:

  • Make it vegan. Trade out the dairy milk for your favorite plant-based milk instead. I love rice or almond milk, but you can also double down on the oats with creamy oat milk.
  • Make it in a slow cooker. If you aren’t one for morning cooking, I hear you! Simply add all the ingredients to a slow cooker and set it to low for 8-10 hours. When you wake up, this sweetly spiced slow cooker avena will be waiting to greet you!

Storage & Heating Instructions 

Refrigerate leftovers for up to 1 week. To reheat, simply warm the avena in a saucepan over low heat, adding a splash of milk or water to reach your desired consistency. Stir occasionally until heated through.

Frequently Asked Questions

What’s the difference between Avena and oatmeal?

Avena is a Mexican-style oatmeal, slow-cooked with cinnamon sticks for a warm, aromatic flavor. It’s creamier and more spiced compared to traditional oatmeal, which is often quicker to prepare and less flavored.

Is Avena Oatmeal good for you?

Absolutely! Avena is a nutritious breakfast loaded with fiber, protein, vitamins, and antioxidants. Oats are naturally gluten-free and linked to health benefits like lower blood pressure, reduced cholesterol, and decreased inflammation. Adding cinnamon boosts antioxidant properties, while milk, berries, and nuts enhance protein, nutrients, and heart-healthy fats. For a smoother option, blend cooked avena into an atole de avena, perfect for all ages!

Do you have any tips to make this avena recipe go faster?

Sure! Take a page out of the overnight oats playbook and add the milk, oats, salt, and cinnamon-infused water to a mixing bowl. Stir well, cover and place in the fridge overnight. During their rest, the oats will absorb the liquids and begin to soften, reducing your cook time significantly. Alternatively, you can opt to make this yummy avena on your meal-prep day and keep it in the fridge. Leftovers will last for up to a week!

What are the best kind of oats to use to make avena?

Making avena requires rolled (or old-fashioned) oats to get the proper consistency. While you can technically use instant oats, they end up a little too mushy for my taste. Stay away from steel-cut oats for this one – they take much longer to cook.

Can I use this Mexican oatmeal recipe to make atole?

Absolutely! Simply toss the cooked avena in a blender (or use an immersion blender to cut down on dishes) and whiz away until it is smooth and sippable.

More Tasty Breakfast Recipes

If you made this recipe for my Old-Fashioned Mexican Oatmeal (a.k.a. Avena), please be sure to rate and review it below!

Old-Fashioned Mexican Oatmeal (Avena)

4.50 (34 ratings)
Warm, creamy, sweet, and cinnamon-y, this slow-cooked Old-Fashioned Mexican Oatmeal (also known as Avena) is a bowlful of morning comfort. Start your day off on the right foot with this wholesome and nutritious breakfast made with just old-fashioned oats, water, cinnamon, milk, and sugar or honey.
Print Pin Rate
Yield: 8 servings
Prep Time: 3 minutes
Cook Time: 45 minutes
Steeping: 1 hour
Total Time: 1 hour 48 minutes

Ingredients

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Instructions 

  • In a saucepan bring the water with the cinnamon sticks to a boil. Remove from heat, cover, and let steep for 30 minutes to 1 hour. Discard the cinnamon sticks.
  • Add salt and oats to the water and let it come to a boil uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add milk and simmer for an additional 15 minutes until creamy.
  • Serve in a bowl and add more milk or water if you want it thinner. Sprinkle with cinnamon and sweeten with sugar or honey. Serve garnished with blueberries and walnuts.

Video

Notes

  • When you puree it in the blender it becomes an atole, smooth oatmeal, which is a good way to prepare it for the elderly and the very young.
  • If you are lactose intolerant, use lactose-free milk. Or substitute regular milk for a vegan version like oat, almond, or soy milk.
  • Feel free to customize your avena by topping it with your choice of fruit, nuts, seeds, and sweeteners for a fresh twist each time you enjoy it!
  • Refrigerate leftovers for up to 1 week. To reheat, warm the avena in a saucepan over low heat, adding a splash of milk or water to adjust the consistency. Stir occasionally until heated through. 
Calories: 98.6kcal, Carbohydrates: 16.23g, Protein: 3.68g, Fat: 2.33g, Saturated Fat: 0.8g, Cholesterol: 3.05mg, Sodium: 99.63mg, Potassium: 119.22mg, Fiber: 2.74g, Sugar: 1.77g, Vitamin A: 49.41IU, Calcium: 65.65mg, Iron: 0.97mg
Author: Yvette Marquez
Course: Breakfast
Cuisine: Mexican