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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Brunch/Breakfast » Atole De Avena-Oatmeal

Atole De Avena-Oatmeal

June 7, 20232 Comments

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Who would think that a bowl of cinnamon oatmeal would evoke such wonderful memories of home? Growing up in southern California, I can’t say there were many chilly days. When there was, I remember mom preparing atole. It was either oatmeal or maizena. Maizena had a cornstarch base and milk. It could be prepared with different flavors. Most times it was with cinnamon just like the oatmeal.

bowl of oatmeal with fresh fruit and cane sugar

For a while there, I ate oatmeal every morning!

It was my routine for many years to prepare a quick bowl of oatmeal and add fresh fruit. Until I got burned out! Lol! I slowly came back to enjoying it, but just once in a while. One thing I have never tried is preparing the oats in different ways. Like overnight oats. Why haven’t I tried that. I see people posting about it all the time and they look tasty! Definitely on my “to make” list!

bowl of oatmeal with cinnamon

If you can get your hands on real Mexican cinnamon, I highly suggest it!

In my opinion, the Mexican cinnamon is the best! It has that true cinnamon flavor when I use it in recipes. I have a small coffee grinder that I use just for spices, especially for Mexican cinnamon. It’s a lot softer and grinds down easily. Plus when you see those cinnamon specs in recipes like empanadas and hojarascas, it gives them a more traditional look and flavor. The beautiful thing is that authentic and traditional ingredients are available online these days.

https://animoto.com/play/YvlhDWImHtKENekXFuSJUQ

The video above only reflects half of the ingredients listed in the written recipe.

Quick oats or old fashioned oats?

If I have to choose, I prefer the old fashioned oats. The quick oats, to me, are too mushy sometimes, depending on the brand. The old fashioned oats take a few more minutes to cook and soften, but stay together a lot better. The first bowl with blueberries, I used quick oats. That is the video version. The bowl with just strawberries I used old fashioned oats. The written recipe below was prepared with old fashioned oats.

measured out ingredients

We used to drink so much milk as kids!

Mom would go through gallons of milk so fast with eight kids! I rarely drink milk these days unless I am using it in a recipe. I have that image of my abuelita Sarita carrying that blue bucket, olla de peltre, with the metal handle. It would be filled with fresh, warm milk and she would prepare us the best cafe con leche(coffee with milk). Of course it was more milk than coffee, but it was delicious! Occasionally I try to recreate that recipe using instant coffee and whole milk.

adding oats to water
cooking the oatmeal
simmering oatmeal
bowl of oatmeal with cinnamon
bowl of oatmeal with cinnamon
oatmeal with fresh strawberries
oatmeal plated

Avena-Oatmeal

4.50 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 32 minutes minutes
Total Time: 42 minutes minutes
Servings: 6 Servings

Ingredients

  • 4 c water
  • 4- inch cinnamon stick
  • 2 c old fashioned oats
  • 2 c milk
  • Sugar to taste
  • Fresh fruit strawberries, blueberries, bananas
  • More milk to taste
  • crushed piloncillo, cane sugar cone optional

Instructions

  • In a pot, add the 4 cups of water and cinnamon stick. Bring to a simmer at medium heat. Once it comes to a simmer, let it cook for 10 minutes.
  • Pour in the oats. Stir well to combine. After it comes back up to a simmer, pour in the milk and sugar, to taste. Bring it back to a simmer and cook for 10-12 minutes or until it becomes thick.
  • Serve with your favorite sliced fruit or plain. Pour in a little more milk and stir well to combine. Occasionally, I enjoy garnishing with crushed piloncillo sugar cane.

Notes

Tips- Cut the cooking time by using quick oats.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Brunch/Breakfast, Desayuno~Breakfast Tagged With: Atole, Breakfast, Desayuno, Oatmeal

Previous Post: « Love In The Shape of a Tortilla! Homestyle Mexican Recipes! Cookbook #2
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Reader Interactions

Comments

  1. Cindy

    June 7, 2023 at 9:00 am

    Sonia,
    Thanks for this recipe, I love oatmeal, and then Cinnamon Oatmeal… Yummm!! Do you still make it back to Monterey,.. ? Or have family there..?! I have friends that have homes there,.. also, reading your stories are great! I find similarities in our upbringing, I grew up with 8 kids and our family went threw Milk like crazy too!! It’s funny not much last to long with having so many kids… Lol..
    Thank again for this one,
    Cindy ~

    Reply
    • Sonia

      June 7, 2023 at 1:18 pm

      My last trip to Monterrey. I let my passport expire and I really must renew it soon! My sister and I want to go back as soon as we can!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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