Extension ServiceAtole de Avena
Tiempo de preparación: 5 minutos
Hora de cocinar: 15 a 20 minutos
Rendimientos: 2 porciones
If you like oatmeal and cinnamon, try this variation of a traditional Mexican warm drink.
Prep time: 5 minutes
Cook time: 15 to 20 minutes
Makes: 2 servings
Ingredients
1 cup water
⅔ cup old fashioned oats
1 ½ cups milk (any type)
1 cinnamon stick or 1/8 teaspoon cinnamon
1 pinch salt
1 teaspoon brown sugar, piloncillo or honey (see Notes)
Directions
- Add water and cinnamon stick in a medium-sized saucepan and bring to a boil.
- Lower heat and simmer for about 4 minutes.
- Add oats, stirring frequently. When oats have absorbed most of the water, add the milk and stir to combine well.
- Simmer until atole reaches a thickness for sipping.
- Add brown sugar and pinch of salt. Remove cinnamon stick. Serve in a mug.
- Refrigerate leftovers within 2 hours.
Notes:
- Honey is not recommended for children under 1 year old.
- Piloncillo is unrefined cane sugar that can be found in grocery stores with other traditional Mexican ingredients.
- For a smoother texture, try these tips:
- Lightly break the oats before cooking. Do this with a wooden spoon, mortar and pestle or a few pulses in a blender or food processor.
- Blend the atole after cooking.
- Increase water to 1 ½ to 2 cups and simmer oats for a longer time to absorb more water (step 3).
- Adjust sweetener to taste.
- The Nutrition Facts label was calculated using plain soymilk as an ingredient.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
