Atole de Avena (Mexican Sweet Oatmeal)

Growing up, my husband was often up pretty early for school.  Although his walk was short, his parents were usually at work very early in the morning and his in many cases, they would wake up the kids and then have to take off, hoping the kids wouldn’t go back to sleep and be late for school.

His parents used to make Atole de Avena (Mexican sweet oatmeal) and leave it out on the stove so that the had something filling to eat before they left each morning.  It was the perfect way to fill up a hungry belly and keep it full so they could focus in class. 

A huge mug of Avena would keep their bellies full for most of the morning.   

Now, over 30 years later, we still enjoy it when we visit their house every week.  Some of our kids recently spent the week at their grandparents while we were out of state and they enjoyed this before school in the morning.  My mother in law had to get a total of four kids ready for school (3 of which were ours), and instead of pushing a box of cereal in front of them, she made Aveena.

Every few weekends, they’ll ask me to make this at home for them – usually on a Sunday morning as they enjoy a lazy morning of movies like Finding Dory. I think my kids rotate between Finding Dory, Sing!, Trolls… and Boss Baby. 

The kids love to sip it out of a mug just like we do… after all, it makes them feel super important as if they are drinking a grown-up drink (when it’s really not at all!)  

If I make too much, I’ll usually refrigerate the extra so that we can joy it the next morning or evening –  it reheats easily on the stove and we’ll just add a little more milk to thin it out if it gets too thick.

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Atole do Avena (Mexican Sweet Oatmeal)

Ingredients

• 2 C. water
• 3 C. milk (we use raw milk but you can use any full fat)
• 1 bar of piloncillo
• 1 - 1/2 C. old fashioned oats
• 1 Mexican cinnamon stick

Instructions

1. Cut the piloncillo into small pieces.
2. Add the piloncillo to the water in a stockpot and allow it to dissolve on low heat.
3. Add the cinnamon and oats to the mixture, and stir in well. Use 1 C. of oats for a thinner drink, and 1 1/2 for a thicker drink.
4. Bring to a boil over medium, reduce the heat, and then cover and allow the mixture to thicken (10 minutes).
5. Once oats have absorbed much of the water, then add in the milk and stir to combine well.
6. Simmer until the atole reaches the consistency you are looking for.

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https://www.thecentsableshoppin.com/atole-de-avena-mexican-sweet-oatmeal/

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