Creamy Puerto Rican Style Avena | Oatmeal Recipe
It’s a cold day so you want a cozy and simple breakfast that everyone will enjoy. Grab your oats and let’s make this deliciously creamy Puerto Rican style avena (oatmeal). It is the best!
Jump to RecipeDid someone say Puerto Rican style oatmeal?
Growing up in Puerto Rico, porridge-type breakfasts were common. I preferred the mornings when I smelled bread or eggs upon waking up for breakfast… but when I got to the table and found oatmeal, that was my favorite! There is something about the creamy texture, flavor, and the ability to add my preferred toppings that made it all so much sweeter.
There are many variations of oatmeal recipes. We preferred instant because it lends itself to that creaminess and it is obviously done faster, which is a plus when you must eat quickly. The traditional Puerto Rican recipe is usually made with whole or evaporated milk (for extra creamy oatmeal), cinnamon sticks, a pinch of salt, brown sugar, unsalted butter, and sometimes vanilla extract.
However, just like everything else, people adapt it to what they like, and each family makes it special in their own way. For example, you can make delicious coconut oatmeal, or avena de coco, simply by replacing the whole milk with full fat coconut milk (for less calories and sugar, use the lite version), and using coconut sugar instead of brown sugar. It is SO tasty!
Whether it is fruit, chocolate, peanut butter, honey, or whatever it is you like, you can use it to top your oatmeal, and that is the best part! This is what separates oatmeal from other porridges as it is more customizable than the rest. Whenever I want an extra treat, I even add a few mini chocolate chips and toasted coconut flakes to top it off, and my morning is made. Pro tip: the kids love it. 😉
Different types of oats = Different results in texture.
As I mentioned previously, we usually use instant or quick oats because they are naturally creamier than the other two types: old fashioned rolled oats and steel cut oats. The one considered healthiest is the steel-cut. They are processed much less and can increase the time it takes to reduce cholesterol and blood sugar levels. However, they have a chewy texture, and take the longest to cook due to its coarseness.
Old fashioned oats on the other hand, have been steamed and flattened so they take less time to cook. While they can still have a chewy texture, it is much less pronounced than with steel-cut oats. However, if all you have at home is rolled oats, do not despair! Simply add the oats you are cooking with into a food processor and grind them for a few seconds. This will break the oats down and give you the perfect consistency!
What you need.
For the oatmeal, you need 1 cup of oats, 2.5 cups of evaporated milk, or milk of your preference, ½ teaspoon ground cinnamon, 2 tablespoons of brown sugar (or coconut sugar), a pinch of salt, 1 teaspoon of vanilla extract (optional), and 1 tablespoon of unsalted butter.
What to do.
To make the oatmeal, place the rolled oats in a food processor or blender, and grind for a few seconds so the flakes are small and finer. In a small or medium saucepan, pour the milk, cinnamon, sugar, salt, and vanilla at medium-high heat and stir. Bring to a boil. Add the oats and stir. Lower the heat and simmer the oats uncovered for about 10 minutes, until you begin to see it all blend in delicious creaminess. Remove from heat and add the unsalted butter. Stir until it melts. Serve in bowls and allow it to cool for a few minutes. This will thicken the oatmeal just a smidge, while it decreases to room temperature when it can be consumed. Add a sprinkle of cinnamon and/or your favorite oatmeal toppings!
Serving & storing.
While there are different ways to make oatmeal in Puerto Rico, we all agree it is best accompanied by brewed Café con Leche or our Traditional Hot Chocolate for the kids. They pair together perfectly. I linked both a recipe for Café con Leche – 3 Ways and my quick and easy Hot Cocoa recipe. Don’t forget to check them out!
Oatmeal is best served at room temperature and eaten in the moment. If you have leftovers, it can be stored in the refrigerator in an airtight container. Depending on the type of oat, it will last no more than four days. It can be reheated in the microwave (30-60 seconds per serving) by adding a bit of regular milk or water, stirring thoroughly before serving.
Enjoy!
I hope you enjoyed one of our classic Puerto Rican recipes! Very few things beat a creamy, warm, cozy oatmeal during cold mornings, or just any day you want to start out on a good note. Hopefully, this creamy Puerto Rican style avena becomes as much of a staple in your home as it is for many Puerto Rican families.
¡Buen provecho from The Happy Wookiee!
Creamy Puerto Rican Style Avena | Oatmeal Recipe
Equipment
- 1 small saucepan
- 1 spoonula or spoon for stirring
Ingredients
- 1 cup old fashioned rolled oats or instant oats *
- 2.5 cups whole milk, evaporated milk or milk of your preference
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar (or coconut sugar)
- pinch of salt
- 1 tsp vanilla extract optional
- 1 tbsp unsalted butter
Instructions
- Quick note: For creamy oatmeal, place the rolled oats in a food processor or blender, and grind for a few seconds so the flakes are smaller and finer. Also, see the notes below if you want to make coconut oatmeal instead. Easy!
- In a small or medium saucepan, pour the milk, cinnamon, sugar, salt, and vanilla at medium-high heat and stir. Bring to a boil.
- Add the oats and stir. Lower the heat and simmer the oats uncovered for about 10 minutes. If you are using whole rolled oats, it will need about 15 minutes.
- Remove from heat and add the unsalted butter. Stir until it melts.
- Serve in bowls and allow it to cool for a few minutes. This will thicken the oatmeal just a smidge, while it decreases to room temperature when it can be consumed.
- Add a sprinkle of cinnamon and/or your favorite oatmeal toppings! Remember the freshly brewed Cafecito (or hot cocoa for the kiddos) to go with your avena as well. 😊
- ¡Buen provecho from The Happy Wookiee!
