What is piloncillo and can I substitute it in this Avena recipe?

Piloncillo is unrefined whole cane sugar, giving this Avena a distinct caramel-like sweetness. If you can't find it, brown sugar or maple syrup can be used as a substitute, adjusting to taste.

How can I make my Avena thicker or thinner?

For a thicker oatmeal, cook for an additional 5 minutes with the lid off as instructed in step 2. For a thinner consistency, you can stir in a little extra plant milk at the end.

Why does this recipe use cinnamon sticks instead of ground cinnamon?

Simmering cinnamon sticks in the initial water infusion allows their subtle, complex flavor to slowly release and permeate the Avena, providing a richer aroma than ground cinnamon.

Can I use quick oats instead of old-fashioned oats for this Avena?

While old-fashioned oats provide the best creamy texture for this Avena, quick oats can be used, but they will cook much faster and may result in a different consistency. Adjust cooking time accordingly.

How should I store leftover Avena?

Store any leftover Avena in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant milk if it has thickened too much.

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Avena: Creamy Mexican Oatmeal
[Vegan]

MC By: Mitch and Justine Chapman

Author Bio

At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents... Read More

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Discover more recipes with these ingredients

Mexican Oatmeal (Creamy Avena)

Dairy Free

Vegan

Make this authentic Mexican oatmeal recipe for an impossibly delicious way to start your day. With just 5 ingredients, it's perfectly sweet, creamy, and rich in flavor. You have to try the secret ingredient!

Ingredients You Need for Avena: Creamy Mexican Oatmeal [Vegan]

3 cups water
2.82 ounces piloncillo
2-3 cinnamon sticks
3 cups plant milk
2 teaspoons vanilla
2 cups old-fashioned oats

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How to Prepare Avena: Creamy Mexican Oatmeal [Vegan]

To a large pot, add the water, piloncillo, and cinnamon sticks. Bring to a boil, then lower the heat and simmer for 5 minutes to dissolve the piloncillo.
Next, add in the plant milk, vanilla, and oats. Cover and bring to a low boil again, then lower the heat to simmer for 15 minutes, stirring frequently. If you prefer your oatmeal a little thicker, cook for an additional 5 minutes with the lid off.
Divide between bowls and serve with plant milk, sweetener of choice, a sprinkle of cinnamon, sliced bananas, dried fruit, or whatever else you can think of.
Enjoy!