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Atole with Oats

If you like oatmeal and cinnamon, try this variation of a traditional Mexican warm drink.
cup of Atole with Oats
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

  1. Add water and cinnamon stick in a medium-sized saucepan and bring to a boil.
  2. Lower heat and simmer for about 4 minutes.
  3. Add oats, stirring frequently. When oats have absorbed most of the water, add the milk and stir to combine well.
  4. Simmer until atole reaches a thickness for sipping.
  5. Add brown sugar and pinch of salt. Remove cinnamon stick. Serve in a mug.  
  6. 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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