Atole de Avena (Mexican Oatmeal Recipe)

Atole de avena is a comforting Mexican oatmeal recipe that’s perfect on a chilly morning. It really hits the spot during the winter months. If you like this recipe you should try my toasted oatmeal next.

If you like oatmeal then you are definitely going to love this oatmeal atole.

It’s basically a drinkable version of oatmeal but with a Mexican twist.

It’s so yummy and it’s something that the whole family will enjoy.

Atole de avena is different from other atoles because it’s made with oats instead of masa harina.

If you’d like to try some beverages made with masa harina check out my atole de fresa, atole de vainilla and champurrado recipes.

They are so good in the fall and winter.

I’ve recently been making this avena recipe about three times a week because my kids are constantly asking for it.

It’s such a delicious way to prepare oatmeal.

My recipe makes a lot so I save what’s leftover for breakfast the next day.

Ingredients for atole de avena

This oatmeal recipe calls for just 6 ingredients. You probably already have most of them.

If you can’t find some of these ingredients at your local grocery store try going to a Mexican supermarket.

There you’ll find everything you need. For this recipe you’ll need:

• old fashioned oats
• water
• Mexican cinnamon stick (If you can’t find a Mexican cinnamon stick feel free to use a regular cinnamon stick)
• brown sugar (If you can get a piloncillo cone use that instead)
• milk
• Mexican vanilla blend (You can substitute with a little vanilla extract if you can’t find Mexican vanilla blend)

How to make this authentic Mexican oatmeal.

The first thing we’re going to do is bring the cinnamon stick and water to a boil in a large pot.

Once the water is boiling then we can add the oats.

Then reduce the heat to low and cover.

Let it simmer for about 25 minutes.

While its simmering stir a couple of times to prevent sticking.

After the 25 minutes the oats will have absorbed most of the water.

It should look like the photo below.

Now we are going to stir in the brown sugar.

Then add the milk and stir.

Now continue to simmer the atole on low heat until it is nice and hot.

It should take about 15 minutes.

Add the Mexican vanilla blend and stir.

The atole is now ready to be served.

Feel free to add a sprinkle of cinnamon when serving the avena.

I serve it in mugs and I like to use a spoon too so that I can eat the leftover oats at the bottom of my mug.

How can I make this oatmeal atole more creamy?

I prefer a thinner consistency however if you would like a more creamy oatmeal I suggest you substitute one cup of the milk with evaporated milk.

Also instead of brown sugar use a can of sweetened condensed milk.

The evaporated milk will add creaminess while the sweetened condensed milk will add creaminess and sweetness.

Storage and reheating

Place the leftovers in a container with a lid. Refrigerate for up to 3 days. To reheat just heat in the microwave until warm.

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Atole de avena recipe

This delicious atole de avena is filling and so easy to make. So go ahead and give it a try.

You won’t regret it.

I truly hope you enjoy this homemade Mexican oatmeal recipe as much as we do.

It’ll be your best friend during the chilly fall and winter weather.

If you liked this recipe please give it a rating below and let me know what you think of it in the comments section.

Thank you so much for visiting, see you soon!