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.
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
- 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)
- 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.
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!
Atole de Avena (Mexican Oatmeal Recipe)
Atole de avena is a comforting hot Mexican beverage perfect for the chilly Fall and Winter months.
- 1 cup oats old fashioned
- 3 cups water
- 1 stick cinnamon Mexican
- 1 cup brown sugar
- 5 cups milk
- 1 tsp Mexican vanilla blend
In a pot bring the water and cinnamon stick to a boil.
Once boiling add oats and reduce heat to low. Simmer for 25 minutes. Stir occasionally to prevent sticking.
Add the sugar and stir well. Then add the milk and stir again.
Continue to simmer for about 15 minutes or until the atole is nice and hot.
Add the vanilla blend and stir.
Serve and enjoy! Refrigerate any leftover atole once it has cooled.