This Avena recipe is a simple and nutritious meal that can be made with just a few ingredients. The smell of rolled oats being slowly cooked with cinnamon and milk is delicious!
🗒️ In This Post
Mexican Oatmeal
If you are a lover of a bowl of healthy oatmeal in the morning, today’s post is for you. I am a huge fan of avena for breakfast whether is in drink form like Atole De Avena or a bowl of cooked oatmeal – oh and let’s not forget that I LOVE Oatmeal Cookies too!
So what’s the difference between Mexican oatmeal and regular oats? It’s the way they are prepared plus the addition of cinnamon and milk to the cooking process. It results in an incredibly delicious and aromatic bowl of creamy oats.
Oatmeal is super creamy when cooked this way, but it still keeps its natural flavor. I like using unsweetened almond or coconut milk, but you can go with whatever milk you prefer. It’s packed with good stuff—fiber, protein, antioxidants, and healthy carbs—without the cholesterol. The best part? You can make it any time of year and switch up the toppings with whatever fruit is in season.
🩷 xoxo, Ana
Ingredients notes:
Toppings & Mixing Suggestions
- Fresh & dried fruit: bananas, berries, apples, dried fruits like raisins, cranberries, apricots, dates or coconut; frozen fruits like berries or mangoes, jams, fruit zest or applesauce.
- Nuts & seeds: walnuts, pecans, pistachios, and/or cashews, chia or sunflower seeds. You can also do any nut butter or seed butter.
- Mix in Greek yogurt or protein powder for extra protein
- Sweeteners: Agave or maple syrup, honey or brown sugar.
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make Avena
Step 1) In a small saucepan, bring the water and cinnamon stick to a soft boil and boil for two minutes or so until the cinnamon releases the color and flavor.
Step 2) Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 3 minutes.
Step 3 & 4) Add the milk and optional sugar. Cook for two more minutes, stirring often to prevent the mixture from sticking to the pot.
Step 5) Remove the cinnamon stick, add the vanilla and mix to integrate.
Note: stir the oats gently in order to prevent the cinnamon stick from breaking apart. Remove from heat, cover and let stand for 2-3 minutes.
Tips on cooking the oatmeal
- Don’t walk away from the oats while cooking them. Sometimes, oats can foam up when you’re cooking on the stovetop, and if that happens, just remove from the heat for a few seconds until it settles down.
- Make the oatmeal softer by lengthening the cooking time. My suggested cooking time is 15 minutes which comes out perfectly. But you can add an extra 5-10 minutes with a little extra water or milk, as needed, to get even more tender oatmeal.
- Want to add a natural sweetener to your Mexican Avena? At the end of cooking, stir in 2-3 tablespoons of unsweetened applesauce, ½ mashed banana, or 2-3 tablespoons agave, maple syrup, or honey.
- Stay away from instant oats for this recipe. Since they’re already processed, most of its nutrients have been stripped away.
How To Serve Avena
The number of ways you can serve cooked oatmeal is endless! Start by drizzling a little more milk until it reaches your preferred texture.
Mix Greek yogurt or protein powder for extra protein in your bowl. Add your favorite fresh or dried fruits, nuts, and/or drizzle some nut butter.
Breakfasts Recipes
Print Recipe:
Mexican Avena Recipe
Ingredients
- 1 ½ cups water
- 1 cinnamon stick
- 1 cup (80 g) rolled oats (whole grain)
- 1 ½ cups milk (use your favorite kind. I use oat or almond milk)
- ¼ teaspoon vanilla extract
- 1 Tablespoon brown sugar - optional
Optional toppings
- Fresh fruit: bananas, berries, apples
- Nuts & seeds: walnuts, pecans, pistachios, and/or cashews, chia or sunflower seeds
- extra sweetener like agave or honey.
Instructions
- In a small saucepan, bring the water and cinnamon stick to a soft boil and boil for two minutes or so until the cinnamon releases the color and flavor.
- Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 3 minutes.
- Note: stir the oats gently in order to prevent the cinnamon stick from breaking apart.
- Add the milk and optional sugar.
- Cook covered for 4 to 5 more minutes, stirring often to prevent the mixture from sticking to the pot.
- Remove the cinnamon stick, add the vanilla and mix to integrate.
- Remove from heat, cover and let stand for 2-3 minutes.
Notes
- Make Ahead Tips: You can make the oatmeal on the stovetop in advance. To reheat, simply add a splash of milk or water and microwave for 1 minute.
- For a more solid oatmeal, use 1 cup milk or less water.
- Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
My second morning to prepare this recipe for breakfast. Easy to follow directions in recipe and simple prep. Taste exceptional and nice to see variations to make this dish.
Thank you….
Cheers!
So happy you like it!! Thank you.
Hi Ana, thanks for sharing this and I do think it’s a recipe 😉 Also love the photos in the article. I’m always in a hurry in the morning and this quick and healthy breakfast is great. I’m setting my yogurt maker in the evening and in the morning I’ve fresh yogurt and some fruits and oats with it.
Thanks for all the tips on your site!
Hi William! Thanks so much for stopping by! I really appreciate your comment. I hope you enjoyed the yogurt! XO 🙂
Very attractive and Mouth-watering Picture. Thanks for Recipe
Thanks so much Sam! Have a fantastic day!
Thanks 4 d recipe .
Will definately try it
🙂 🙂
Love it! Thanks for recipe 🙂
Xo madcar 🙂
This looks so delicious and I really love your photos!
Thanks so much Rosie!! I’m having this again today lol!
Gorgeous! I love your photos.
Oh hi Lindsay! That means so much coming from you! Thanks for your visit and comment 🙂