Atole with Oats

Name: Atole with Oats
Prep time: 5 minutes
Cook time: 15 to 20 minutes
Yield: 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)

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
Nutrition Facts: View label

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.

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