Cinnamon infused Atole de Avena (Mexican Sweet Oatmeal) is the a comforting warm drink perfect for chilly fall and winter weather!
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. In many cases, they would wake up the kids and then have to take off. As tempting as it was to go back to sleep, they always made it to school on time.
His parents used to make Atole de Avena (Mexican sweet oatmeal) and leave it out on the stove. Their hope was that the kids would have 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 Atole 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. Now that the evenings are finally cooling down in Arizona, my kids have been asking for this like clockwork.
Every, single, day.
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. We all know that this is not quite like that 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.
Atole do Avena (Mexican Sweet Oatmeal)
- 2 C water
- 3 C milk we use raw milk but you can use any full fat
- 1 piloncillo
- 1.5 C. old fashioned oats
- 1 Mexican cinnamon stick
- Cut the piloncillo into small pieces.
- Add the piloncillo to the water in a stockpot and allow it to dissolve on low heat.
- 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.
- Bring to a boil over medium, reduce the heat, and then cover and allow the mixture to thicken (10 minutes).
- Once oats have absorbed much of the water, then add in the milk and stir to combine well.
- Simmer until the atole reaches the consistency you are looking for.