Old-Fashioned Mexican Oatmeal (Avena)

4.50 (34 ratings)

Old-Fashioned Mexican Oatmeal (Avena)

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.

Prep Time3

Cook Time45

Steeping1

Total Time1 48

Course: Breakfast

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez

Ingredients

8 cups water
3 cinnamon sticks
¼ teaspoon salt
2 cups old-fashioned oats
1 cup milk low-fat evaporated milk, milk, or almond milk
ground cinnamon optional
sugar optional
honey optional
raisins optional
blueberries optional
walnuts optional

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.

Nutrition