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!
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!
Notes
Any leftover oatmeal 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.
If you want to make avena de coco or coconut oatmeal, simply replace the milk for coconut milk, and use coconut sugar instead of brown sugar. For less calories and sugar, use the lite coconut milk. For extra flare, top with some toasted coconut flakes. So good!