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!

A bowl of Avena with bananas sprinkled with chia seeds.

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.

Why you’ll love this recipe

  • So adaptable – This produces lusciously creamy oatmeal while still retaining its natural flavor. I really enjoy the flavor of unsweetened almond milk or coconut milk in mine, but you can use any of your favorite milk or non-dairy milk variety.
  • Good for you!– Rolled oats has many health benefits: it’s gluten-free and are a good source of nutrients, including dietary fiber, minerals, no cholesterol, high protein, full of antioxidants and healthy carbohydrates.
  • Enjoy year round – The best part is you can make this avena recipe any time of year and top it with whatever fruit is in season.
Three bowls of oatmeal topped with different fruits and nuts.

Ingredients

To make this homemade avena recipe, you will need the following ingredients (amounts included in the full recipe card below).

  • Rolled oats (whole grain) – make sure to use rolled oats vs. quick oats. They’re just much better for you!
  • Water and milk
  • A cinnamon stick
  • Vanilla extract: it adds a great touch!
  • Sweetener: It really doesn’t need much sweetener but if you must, I recommend brown sugar, agave or honey. The amounts will vary according to taste.

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.
The ingredients of this recipe on a white background.
Old fashion Mexican Avena Ingredients.

Save to Pinterest to make later! 

How To Make Avena

This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.

A medium pot with water and cinnamon sticks.
  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.
A medium pot with water, cinnamon sticks and pouring oatmeal flakes in it.
  1. 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. 
A medium pot with cooked oatmeal and adding milk to it from a cup.

3 & 4. Add the milk and optional sugar. Cook for two more minutes, stirring often to prevent the mixture from sticking to the pot.

Removing a stick of cinnamon from the pot.

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.

A medium pot with cooked oatmeal and a wooden spoon holding some oatmeal.

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.
A bowl of oatmeal drizzled with some milk.

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.

A white bowl with oatmeal and yogurt topped with chia seeds and strawberries.


How to Store & Reheat

I usually make a big batch and divide it amongst glass meal prep containers for a healthy grab and go breakfast on weekdays.

Fridge: Store in an airtight storage container for up to 5 days.

Can I freeze cooked oatmeal? You sure can! Simply divide it in individual airtight containers, seal, label, date, and freeze for up to 3 months. When ready to serve, defrost in your fridge overnight and follow the reheating instructions below.

To reheat on the stove: Add the oats into a small saucepan plus a few tablespoons of water or milk. Place over medium-low heat, cover, and cook, stirring frequently until warmed through. This should take about 3-4 minutes. Add an extra tablespoon or two of water or milk, if necessary, to prevent the oatmeal from drying out.

Microwave: Place the desired amount into a microwave-safe dish and add a few tablespoons of water or milk. Microwave in 30-second increments, stirring in between each session until thoroughly warmed through.

Three bowls of oatmeal topped with different fruits and nuts.

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!

Print Recipe:

A bowl of Avena with bananas sprinkled with chia seeds.

Mexican Avena Recipe

Servings 2 servings
Ana Frias
5 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
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!
2 servings

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.

Muy Delish 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.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 338mg | Potassium: 163mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 349mg | Iron: 2mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Leave a Reply

Your email address will not be published.

Recipe Rating




11 Comments

  1. 5 stars
    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!

    1. Hi William! Thanks so much for stopping by! I really appreciate your comment. I hope you enjoyed the yogurt! XO 🙂

    1. Oh hi Lindsay! That means so much coming from you! Thanks for your visit and comment 🙂