Atole de Avena

Atole de Avena is a creamy oatmeal drink that’s so yummy. 

When we were growing up, we had this comforting drink on many mornings. Other times, it was our afternoon snack. 

It’s similar to the thicker and more well known version known as avena. Both are equally delicious and satisfying.

Remember this easy recipe next time you’re fighting the winter weather.

Ingredients

• Water – Please see the recipe card for the exact amount. 
• Cinnamon stick – We are making a cinnamon tea as the base for the drink. The stick version is needed. 
• Oatmeal – These are old fashioned oats but you can also use quick oats. 
• Milk – 2% milk is what you see in the picture. 
• Sugar – You can swap out for piloncillo or sweetened condensed milk, if that’s what you prefer. 
• Vanilla extract is fragrant and adds natural sweetness. 
• Ground cinnamon (not shown) is an optional ingredient used to dust off the top of the drink. 

Brown sugar also makes a good addition to this recipe. If using, add a spoonful at the end when serving.

Instructions

• Boil water with a large piece of cinnamon stick in a sauce pan.
• In a food processor, blend the oatmeal and milk. 
• Add the oatmeal to the cinnamon water along with the remaining milk, sugar, and vanilla. 
• Lower heat to medium heat and continue cooking.

Use either a food processor or a blender. Both will get the job done. 

Be sure to remove the cinnamon stick before serving. Or use it as decoration. 

Most atoles are thickened by masa harina such as champurrado, but this recipe for oatmeal atole is different.

What Kind of Milk to Use:

• Whole milk
• 2% milk
• Soy milk
• Almond milk
• Evaporated milk

Whatever type of milk you like and prefer, you can easily adjust this recipe to your preferences. 

Evaporated milk is a very common ingredient in Mexico and used in many traditional atoles like atole de mazapan and corn atole. 

How to Store:

Pour any remaining atole into a large airtight container. Store in the fridge for up to 4 days. 

To store in the freezer, pour leftover atole into a large, sealable plastic bag. Remove as much air as possible. Store in the freezer for up to 5 months. 

How to Reheat:

Thaw frozen atole overnight in the fridge. Pour into a cup and heat in a microwave for 1-2 minutes. 

Or, pour into a pot and reheat for 3-4 minutes. Stirring occasionally.

What to serve with it?

Tiramisu 

Conchas

Marranitos

Pineapple Empanadas 

Atole de Avena is a Mexican oatmeal drink that you’re sure to love. Sprinkle of cinnamon and serve. Cozy, comforting and delicious for the whole family during the winter months.

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