Agua de Avena (Dairy-Free Mexican Oat Milk)

Agua de avena is a traditional Mexican drink made with old-fashioned rolled oats, water, cinnamon, and sugar (I opt for dates) and is known for its many health benefits. My recipe is dairy free and free of processed sugars!

I first tasted agua de avena at a small roadside restaurant in Mitla, Oaxaca and absolutely loved it. While oat milk picked up steam in the American market, its counterpart, agua de avena has been enjoyed in Mexico for generations. There are many variations of this recipe, but I wanted to keep it dairy-free and free of processed sugars (although I’ve tasted it with evaporated and condensed milk and it’s delicious!). Here’s my version – it’s simple, tasty, and only took me about four tries to perfect. It’s similar to horchata, but made with oats instead of rice.

WHAT IS AGUA DE AVENA?

Also known as agua fresca de avena, oat water, Mexican oat water, oatchata, or oat milk, this non-dairy milk alternative is made from oats and water. It has a creamy texture and a slightly sweet taste, making it a popular substitute for cow’s milk in vegan and lactose-free diets. It’s also great for dairy free lattes!

In Mexico, agua de avena is typically served with plenty of ice, especially during hot weather. It’s a sold in street food stalls, markets, and restaurants from large glass dispensers known as vitroleros.

WHY I LOVE THIS RECIPE

• Easy to make: This refreshing oatmeal drink is very easy to make at home, and requires just a few simple ingredients, a blender, and a strainer, which means you can enjoy a refreshing and healthy beverage in no time.
• Nutritious: A dairy-free alternative to traditional milk, “oat water” is naturally high in fiber, vitamins, and minerals like calcium, and can help improve digestion and lower cholesterol. My kids love it, too and since I try to cut back on their dairy intake, this is a great option.
• No fake ingredients: Made with real ingredients that you can pronounce, including oats, cinnamon, dates, and water, homemade oat milk contains no artificial preservatives.

BENEFITS OF AGUA DE AVENA

• Nutrient-rich: Provides fiber, vitamins, and minerals from oats, which can support overall health.
• Heart health: Contains beta-glucan from oats, which may help lower cholesterol levels.
• Digestive health: High in soluble fiber, which aids in digestion.
• Hydration: Refreshing and hydrating, especially when served chilled.
• Natural sweetness: Can be naturally sweetened with dates or other natural sweeteners, reducing added sugar intake.

WHAT IS THE DIFFERENCE BETWEEN AGUA DE AVENA AND OAT MILK?

Both are made from oats, but there are some differences between the two:

• Ingredients: Both drinks are made with oats and water, while oat milk typically includes additional ingredients such as stabilizer like xanthan gum, thickening agents, and preservatives.
• Texture: Agua de avena has a thinner, more watery texture than oat milk, which is typically thicker and creamier.
• Taste: Agua de avena has a slightly sweet, cinnamon and nutty flavor, reminiscent of horchata, while oat milk has a neutral, creamy taste.
• Uses: Mexican oat water is typically served over ice as a refreshing beverage, while oat milk is a popular milk substitute used in recipes, coffee, and other beverages.
• Health benefits: Both beverages offer health benefits, such as being low in fat and cholesterol and high in fiber and other nutrients.

INGREDIENTS

• Water: Acts as the base liquid to blend and dilute the oats, creating a drinkable consistency. Other recipes call for a combination of water, evaporated milk, and condensed milk, which is also delicious, but isn’t dairy-free.
• Sweetener of choice: I love dates in this agua fresca because they provide natural sweetness and pair well with the cinnamon. I also like to use pure cane sugar, simple syrup, agave, or honey to sweeten my aguas frescas.
• Cinnamon stick (or ground cinnamon): Adds a warm, subtle spice.
• Vanilla extract: Contributes a sweet, fragrant flavor that complements the oats and spices.
• Old-fashioned oats: Also known as rolled oats, this is the main ingredient, which gives the drink its creamy texture and mild oat flavor, as well as nutritional benefits like fiber.
• Salt: A dash of salt brings out the natural flavors and sweetness in ingredients. My salt of choice is always Diamond Kosher Salt because it’s less salty than other salts.

RECOMMENDED BY LOLA FOR THIS RECIPE

Vitamin Professional-Grade Blender

I have owned a Vitamix blender for nearly 25 years and it is well worth the investment, especially for making aguas frescas, smoothies, and jugo verde! VIEW PRODUCT

HOW TO MAKE AND SERVE

1. Blend ingredients

• First, add water, dates (or sweetener), salt, cinnamon, and vanilla to a blender and process for about one minute until dates and cinnamon are completely dissolved. Blending these ingredients first helps ensure that their flavors are infused into the water.

• Next add oats and blend for an additional 15 seconds on high.
• PRO TIP: Avoid over blending. This will result in a slimy oat milk texture.

2. Strain ingredients

• Use a fine mesh strainer, cheesecloth, clean linen towel, or nut milk bag to strain the mixture into a large bowl or pitcher. Press or squeeze to extract as much liquid as possible. Discard the leftover oat pulp or save it for another use, like baking or smoothies. If using a metal sieve, you may have to strain ingredients two times.

3. Add water, chill, and enjoy

• Transfer the strained liquid to a serving pitcher, add remaining 2 cups of water and stir, and then chill in the refrigerator for at least 30 minutes or serve immediately over ice.
• You can garnish with a cinnamon stick or a sprinkle of ground cinnamon if desired.

TIPS, TRICKS, AND SUBSTITUTIONS

• Rolled oats (also known as old fashioned oats) are the best choice for making oat milk, but you can also use quick oats or steel-cut oats. Just keep in mind that the texture, flavor, and thickness of the milk may vary depending on the type of oats used.
• Natural sweeteners including dates, maple syrup, honey, agave nectar, or pure cane sugar are all great options for this recipe. However, if you prefer an unsweetened milk, you can omit the sweetener altogether.
• Condensed milk also adds creamy sweetness. Evaporated milk makes this drink extra rich. Just keep in mind that if you use either, this recipe will no longer be dairy free.

WHAT PAIRS WELL WITH AGUA DE AVENA?

This refreshing and slightly sweet beverage that pairs well with a variety of foods:

• Tacos Dorados
• Breakfast Tostadas
• Classic Molletes
• French Toast
• Pancakes
• Fresh Fruit
• Tacos de Huevos a la Mexicana
• Huevos Divorciados

HOW TO STORE

Store agua fresca in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Ingredients tend to settle at the bottom, so remember to stir your aguafresca before serving.

FREQUENTLY ASKED QUESTIONS

Is agua fresca de avena healthy?

This traditional Mexican beverage is low in fat and cholesterol and high in fiber, vitamins, and minerals. It can help to lower cholesterol, improve digestion, and provide other health benefits.

Is agua de avena vegan?

Yes, it is vegan as it is made with oats and water and does not contain any animal products.

How is agua de avena different from horchata?

Both Mexican beverages are made from grains and flavored with cinnamon and sugar, but they are made with different ingredients. Agua de avena is made with oats and water, while horchata is made with rice and water, and sometimes almonds, or other nuts.

Is agua de avena gluten-free?

While oats are naturally gluten-free, they can be contaminated with gluten during processing. Therefore, if you have celiac disease or a gluten intolerance, it’s important to choose certified gluten-free oats when making this recipe.

Can agua de avena be made ahead of time?

Yes, it can be made ahead of time and stored in the refrigerator for up to three days. Be sure to shake or stir the mixture well before serving as it may separate in the fridge.

If you make and love this recipe, be sure to try my Agua de Horchata, Coconut Granola, Avena, and Atole Blanco recipes.

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This recipe was originally published April 24, 2020 and updated with step-by-step instructions and images on August 28, 2024.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.

Photography: Cacey McReavy / Ingredient and process shots: Lola Dweck