Mexican Oatmeal
Mexican Oatmeal: A Comforting Taste of Home
During my elementary school days on snowy winter mornings in El Paso, TX, my mother had a clever trick to keep me warm, she let me wear my waffle knit pijama bottoms under my corduroy pants. The snow in El Paso wasn’t the magical, fluffy kind you see in postcards. It was wet, slushy, and bone-chilling. My pajama-lined layers shielded me from the soggy snow, but the real warmth came from inside the house.
That warmth came in the form of a big steaming bowl of avenita, or sweet Mexican oatmeal. My mom made it creamy with milk, sweet with sugar and raisins, and textured with pecans and pepitas. A sprinkle of cinnamon on top made the kitchen smell like comfort itself. To this day, it’s one of my most nostalgic breakfasts, and I’m so happy to share it here.
Related Recipe: Baked Oatmeal Carrot Bars
Ingredient Suggestions & Variations
One of the best things about avena is how customizable it is. You can make it exactly the way you like it or adapt it to what you have in your pantry.
- Milk options: Whole milk gives the richest, creamiest result, but 2% or even plant-based milks like oat, almond, or soy work beautifully. For an extra indulgent version, try using half regular milk and half evaporated milk.
- Sweeteners: Traditional avena is sweetened with cane sugar or piloncillo, which adds a deep molasses-like flavor. You can also use honey, maple syrup, or agave nectar.
- Oats: Old-fashioned rolled oats strike the perfect balance between creaminess and texture. Steel-cut oats will make a heartier bowl (just plan for a longer cooking time), while quick oats cook fast but have a softer finish.
- Flavor add-ins: Swap orange peel for lemon peel for a brighter flavor, or add a splash of vanilla extract after cooking for extra warmth. A pinch of ground nutmeg or cloves can also deepen the flavor profile.
- Toppings: Classic garnishes include pecans, raisins, and pepitas, but feel free to experiment with toasted coconut flakes, fresh berries, diced apples sautéed in butter and cinnamon, or a drizzle of cajeta (Mexican caramel sauce).
The Comfort of Avena Mexicana
Across Mexico, avena is a beloved breakfast dish, often prepared slowly in a saucepan and infused with warming spices. It’s a breakfast that connects generations. Grandmothers pass their versions down to mothers, who pass it on to their children. The flavors vary from region to region, but the essence is always the same: it’s meant to be nourishing, satisfying, and made with love.
What makes this Mexican oatmeal unique is the infusion of spices and citrus peel into the cooking liquid. Cinnamon sticks and orange peel steep like a tea, releasing their oils and creating a fragrant base before the oats even hit the pot. Then, the oats soak in all that flavor while cooking until tender, creamy, and ready for toppings.
Storage and Reheating Tips
- Refrigeration: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the texture, as oatmeal naturally thickens when chilled.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
- Traditional: Top with pecans, raisins, pepitas, and a dusting of cinnamon for the classic flavor combination.
- Fruity twist: Add fresh banana slices, strawberries, or diced mango for natural sweetness.
- Festive version: Stir in dried cranberries, chopped dates, and pistachios for a holiday-ready bowl.
- For gatherings: Make a big pot and set out a toppings bar so everyone can customize their own bowl.
- As dessert: Sweeten a little more, serve warm, and finish with condensed milk or cajeta for a comforting treat.
FAQs
Yes! Use your favorite plant-based milk and sweeten with maple syrup, agave, or coconut sugar instead of honey or cane sugar.
Definitely. It reheats well, and you can make a big batch to enjoy throughout the week. Just add extra milk or water when reheating to bring back its creaminess.
If you don’t have a cinnamon stick, substitute 1/2 teaspoon ground cinnamon, adding it directly with the oats.
Oats are naturally gluten-free, but check your packaging for a certified gluten-free label to avoid cross-contamination.
Yes. Add it after cooking so it blends in smoothly without altering the texture.
Yes, but you’ll need to reduce the cooking time and adjust the liquid slightly, as instant oats absorb liquid faster.
Avena Mexicana isn’t just a breakfast, it’s a tradition. For me, it’s the memory of my mother’s care on cold winter mornings, the smell of cinnamon filling the kitchen, and the feeling of being wrapped in warmth from the inside out. Whether you make it the classic way or with your own creative twist, it’s a reminder that sometimes the simplest dishes are the most comforting.
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Mexican Oatmeal
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: serves 4
Description
Cozy up with a bowl of Avena Mexicana, a traditional Mexican oatmeal that’s creamy, sweet, and infused with warming cinnamon and bright orange peel. This nostalgic breakfast has been a beloved comfort food for generations, perfect for chilly mornings when you need something hearty and soothing. Top it with crunchy pecans, chewy raisins, and crunchy pepitas for a delightful mix of textures and flavors. Simple to make and utterly satisfying!
Ingredients
- 2 cups water
- 1 (4-inch) cinnamon stick
- 1 (2-inch piece) orange peel
- 1 cup old fashioned rolled oats
- 1/8 teaspoon salt
- 2 cups milk
- 1 tablespoon pure cane sugar (or to taste)
- Chopped pecans for serving
- Raisins for serving
- Raw pepitas for serving
- Powdered cinnamon for serving
Instructions
- Combine water cinnamon stick and orange peel in a medium saucepan over medium-high heat. Bring to a boil; about 5 minutes.
- Stir in oats and salt and decrease heat to medium; simmer for 5 minutes. Add milk, cook for 5 minutes more. Remove from heat, stir in sugar. Remove cinnamon stick and orange peel. Divide between four bowls. Garnish with pecans, raisins, pepitas and a sprinkle of cinnamon. Serve.
