Nothing beats a warm bowl of avena or Puerto Rican oatmeal in the morning. This delicious oatmeal is thick and creamy, with notes of vanilla and cinnamon. A touch of butter adds richness and balances out the sweetness perfectly. Add a little splash of milk to the bowl or enjoy it as is. Either way, it hits every time!
Save this oatmeal recipe for busy weekdays. It is easy to make and comes together in 10 minutes or less. In the Caribbean, avena is enjoyed for breakfast along with pan con mantequilla (bread with butter) or water crackers (galletas).
If you enjoy this recipe, check out my other breakfast recipes: pan de mallorca, chocolate caliente, mangú, and refresco de avena.
Puerto Rican oatmeal ingredients:
- Old fashioned rolled oats
- Water
- Whole Milk
- Evaporated milk
- Cinnamon sticks
- Ground cinnamon
- Brown Sugar
- Vanilla extract
- Butter
- Salt
Which oatmeal should I use for Puerto Rican oatmeal?
I use old fashioned rolled oats because they are healthier and less processed than instant oats. I blend them with water in a blender before cooking to make the oatmeal nice and smooth. But you can use quick oats or instant oats for this recipe if you want to skip that step.
How to make Puerto Rican oatmeal?
To a blender, add the rolled oats and water. Blend until the oats are completely smooth. Place a large pot over medium low heat. Pour the oat mixture into the pot and add whole milk, evaporated milk, sugar, vanilla extract, salt and cinnamon sticks. Mix until the sugar is dissolved and everything is well combined. Lower the heat to low and continue cooking, stirring occasionally to prevent the oatmeal from sticking to the bottom of the pot.
After about 5 to 7 minutes, the oatmeal will be thick and ready to serve. Add the butter, if using, and stir until melted in. If you prefer a more runny consistency, add a splash of cold milk to your bowl and stir to combine. This will also help cool down steaming hot oatmeal. Enjoy! ¡Buen provecho!
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Avena (Puerto Rican Oatmeal)
Equipment
- 1 Blender
- 1 large pot
Ingredients
- 1 cup rolled oats Old fashioned
- 2 cups water
- 1 cup milk
- 1 can evaporated milk 12 oz
- 2 tbsp brown sugar or to taste
- 1 tsp vanilla
- 1/8 tsp salt
- 2 sticks cinnamon
- 1 tbsp butter optional
Instructions
- To a blender, add the rolled oats and water. Blend until the oats are completely smooth.
- Place a large pot over medium low heat. Pour the oat mixture into the pot and add whole milk, evaporated milk, sugar, vanilla extract, salt and cinnamon sticks.
- Mix until the sugar is dissolved and everything is well combined. Lower the heat to low and continue cooking, stirring occasionally to prevent the oatmeal from sticking to the bottom of the pot.
- After about 5 minutes, the oatmeal will be thick and ready to serve. Add the butter, if using, and stir until melted in.
- If you prefer a more runny consistency, add a splash of cold milk to your bowl and stir to combine. This will also help cool down steaming hot oatmeal. Enjoy! ¡Buen provecho!
Notes
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