This Mexican avena recipe is a warm hug for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 pot and leaves you satisfied all morning.
Whenever my father-in-law comes to visit I always make sure to have my pantry stocked with canela.
These delicate sticks of cinnamon are common in Mexico and he likes to steep them for tea and have a bowl of cinnamon-infused avena (pronounced ah-ve-nah) or oatmeal every morning.
Oatmeal is hugely popular in Mexico. Atole de avena, is a creamy and slightly sweet oatmeal drink enriched with piloncillo. Mugs of this comforting drink are traditional in the chilly winter weather in the mountains of Oaxaca. All over Mexico you’ll find oatmeal drizzled with everything from cajeta (Guanajuato) to chamoy (Chiapas).
What is Mexican Avena?
Mexican avena is a warm breakfast cereal made from oats, milk, and canela the soft Ceylon cinnamon sticks commonly used in Mexican cooking.
American-style oatmeal is thicker and chewier but Mexican-style oatmeal has a creamy porridge consistency and is kissed with the fragrant, delicate flavor of canela. You can add berries for a juicy burst and chia seeds for a crunchy topping. This breakfast recipe is super easy and tastes extra comforting.
If you’re looking for oatmeal with a bit more texture, try my apple cinnamon oatmeal with prunes.
This Mexican avena recipe is really quick to make but you can make a big batch ahead of time and reheat it with a splash of milk for an instant breakfast during the week. That’s exactly what I usually do on hectic school mornings and the then set out the bowls with toppings so everyone can customize their oatmeal.
Armando likes to add cocoa nibs, Louisa, extra brown sugar, and Hiro is my cinnamon-freak and adds extra ground cinnamon on top. And, of course, if Abuelo is visiting we put out all the goodies; bananas, blueberries, chia seeds, toasted nuts, coconut, you name it.
Want even more family friendly breakfast ideas? Be sure to check out my migas recipe or our favorite chilaquiles with scrambled eggs.
This Mexican Avena Is:
- Prepped in 1 pan
- Full of fragrant canela
- Not overly sweet with a nice nutty flavor
- Packed with fiber
- Warm & satisfies for hours
- Soft, chewy, & creamy
- Adaptable for flavors, allergies, etc
- Made with 6 simple ingredients
- Requires minimum effort—just what our mornings need!
Ingredients
- Rolled oats: I recommend whole old fashioned oats for a hearty and satisfying texture. Quick oats are too mushy and steel-cut oats are too chewy for this recipe.
- Milk: Use the variety of milk you drink. This Mexican avena recipe is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
- Canela: You can find these Ceylon cinnamon sticks at your local Latin grocery store (usually in the produce section) or online. Cassia cinnamon sticks (the ones you find at American markets) will work in a pinch.
- Vanilla extract: Adds flavor and complexity.
- Brown sugar: I recommend pure dark brown sugar for the best flavor, but other sweeteners such as maple syrup, coconut sugar or honey work too. 2 tablespoons sweetens the entire pot.
- Kosher salt: Just a pinch, lifts it all up!
- Extras: Choose some (or all) of these add-ins. Sliced banana, cocoa nibs, raisins, apples, peanut butter, chia seeds, dried berries, hemp seeds, or even additional spices like whole cloves or an extra sprinkle of cinnamon on top.
How To Make This Recipe (Step-by-Step Instructions)
step one
Steep the canela. Combine milk, water, and canela (cinnamon sticks) in a medium saucepan over medium-low heat. Bring to a low boil then turn off the heat, cover, and let steep 10 minutes.
step two
Cook oatmeal. Remove the canela and discard. Add 1 cup oats, vanilla, brown sugar (or sweetener of choice), and a small pinch of salt. Bring to a boil and then lower heat to low so it is at a nice simmer. Stir frequently until creamy and oats are tender, about 10 minutes more. Add a bit more water if it becomes too thick.
step three
Serve. Divide into bowls and top with your favorite toppings. There are so many different ways to customize your bowl from cocoa nibs to coconut—see ingredients list above from some good additions. Enjoy! This recipe serves 2-3 but you can easily double it or cut in half.
Mexican Avena Recipe FAQ’s
Can I make this Mexican oatmeal recipe vegan? Of course! Substitute plant milk for the whole milk in the recipe.
What’s the difference between Mexican avena and American oatmeal? The use of Mexican cinnamon, the creamy, looser texture, and the sweeter flavor all make this a Mexican avena recipe.
What are the health benefits? According to the National Institute of Health, the canela in this recipe is rich in antioxidants that fight free radicals and may protect against chronic diseases.
How can I store leftover Mexican avena? Leftovers will keep airtight container in the fridge for up to 5 days. Reheat with a splash of milk in the microwave or on the stove until warmed through.
Top 5 Most Popular Winter Breakfast Recipes
Make This Creamy Oatmeal The Whole Family Will Love!
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Mexican Avena Recipe
This Mexican avena recipe is a warm hug for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 pot and leaves you satisfied all morning.
Ingredients
- 1 cup milk
- 1 cup water
- 2 sticks canela
- 1 cup rolled oats
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- Optional Add-ins: Chia seeds, cocoa nibs, berries, sliced banana, hemp seeds, ground cinnamon, toasted coconut, dried fruit
Instructions
- Combine the 1 cup milk, 1 cup water and 2 sticks canela in a small saucepan and bring to a boil over medium heat, remove from the heat, cover and steep for 10 minutes.
- Remove the canela and stir in the 1 cup oatmeal, 2 tablespoons brown sugar, 1 teaspoon vanilla, and pinch of salt. Return to medium-low heat and cook the oats, stirring frequently until creamy and the oats are tender but not mushy, if needed add water to thin slightly.
- Spoon into bowls and top with all your favorite add-ins. Enjoy!
Notes
- Milk: Any milk will work, including dairy-free options like almond milk, oat milk, or coconut milk.
- Vegan: Substitute plant-based milk for dairy milk.
- Spices: Feel free to experiment with different spices like nutmeg, cardamom, or cloves.
- Canela: Look for Ceylon cinnamon sticks, known as "canela" in Mexico at your local Latin market. Their flavor is more delicate and floral compared to the cassia cinnamon sticks commonly found in supermarkets.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 89mgCarbohydrates: 41gFiber: 9gSugar: 26gProtein: 6g
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