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Mexican Oatmeal, or “Avena,” is creamy and delicious. Full of milky yumminess that will keep you fuller, longer throughout the day.
Disclosure: This is a sponsored post. As always, all opinions are mine.
Growing up, my abuelita and my mom would make avena (or Mexican Oatmeal) for breakfast. We’re talking EVERY morning a bowl of this warm yumminess was served in front of me. After a while, I got sick of it. Where were my breakfast tacos? My pan dulce? We had that too, but “avena” was quick-to-make and filling. Who can argue with the wisdom of an abuelita, anyways? It’s weird, but I still think about that creamy, deliciousness every single morning.
American oatmeal is good. Please don’t get me wrong. Mexican oatmeal is creamier because of the amount of milk used. What an easy way to increase protein intake! An 8 oz. glass of milk contains 9 essential nutrients, including 8 grams of high-quality protein. A large egg, for example, only has 6 g of protein. When you get enough protein at breakfast, you are fuller longer. Americans tend to eat most of their protein in the evening. I wonder if my abuelita knew how good avena was for us… ?
This Mexican Oatmeal recipe uses two glasses of milk. At about 25 cents a glass, you can afford to give your big, fat Mexican family tons of avena and not break the bank. Another important thing to note is that regular white milk has NO added sugar. Mind blown, right? The sugar in the milk comes naturally from occurring lactose. Hope you enjoy!
Watch How to Make Mexican Oatmeal, or Avena
Mexican Oatmeal, or "Avena"
- Add water and cinnamon stick in a medium-sized saucepan.
- Bring to a boil and let simmer for about 4 minutes.
- Add salt and oats. Stir frequently until the water has been absorbed.
- Add the milk and sugar. Stir to combine.
- Serve and top with bananas, if using.
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