How to Make Traditional Mexican Avena (Mexican Oatmeal)
There’s nothing quite as comforting as a warm bowl of Mexican oatmeal, also known as avena in our home. I used to hate oatmeal as a kid, and now it’s all I crave on a cold morning. Thank goodness my kids don’t have the same aversion to it as I did when I was their age. They actually ask for it, which I’m always more than happy to make!
I once shared a video to show how I meal prep for my children before the start of each week. To my surprise, I received quite a few questions and comments and figured that it would be helpful to share the recipes here, for anyone who needs a little inspiration when it comes to kid-friendly foods. One rule of meal prepping in our home now that all of the kids are in school is that everything must be something we all enjoy eating.
💡PRO TIP: I like making my avena with water, so that it keeps longer in the refrigerator. Even with just water, it comes out creamy because of the oats, as long as you cook it properly. You can keep it dairy-free or add a splash of milk when serving. Feel free to experiment and make it with just water, your favorite milk, or a mix of water and milk. You can also use powdered cinnamon or cinnamon sticks in this recipe.
WHAT IS MEXICAN AVENA?
Avena is the Spanish word for oats, or oatmeal. Simply put, it’s a creamy oatmeal that I flavor with cinnamon and vanilla, and garnish with a variety of toppings.
MY FAVORITE TOPPINGS AND AD-ONS FOR MEXICAN OATMEAL
Fresh and Dried Fruits
- Pomegranate arils
- Blueberries
- Apples or peaches, chopped
- Bananas, sliced
- Dried cranberries
- Golden raisins
Sweeteners
- Agave
- Honey
- Maple syrup
- Brown sugar
- Sliced dates
Nuts, Seeds, and More
- Pepitas
- Chia seeds
- Almonds
- Pistachios
- Walnuts
- Chocolate chips
- Peanut or almond butter
💡 PRO TIP: If you’re hosting a group for breakfast or brunch, you can keep your oatmeal warm in a crockpot. Serve it alongside homemade applesauce, fresh fruit, and yogurt with all of these fun toppings for guests.
LOVE OATMEAL? Try a few of my other recipes: Easy Agua de Avena (Dairy-Free Mexican Oat Milk), Vegan Coconut Granola, Tropical Breakfast Smoothie, Apple Banana Smoothie.
STEP-BY-STEP: HOW TO MAKE MEXICAN OATMEAL
My kids love this cozy, cinnamon-infused Mexican oatmeal recipe, especially when it’s chilly out. It’s warm, comforting, and naturally sweetened with canela. This recipe is easy to double for meal prepping, too.
1. Cook the oats.
- Add oats, water, cinnamon, and vanilla to a medium pot and bring to a boil over medium-high heat. Once boiling, reduce heat to a medium simmer. Cook for about 15 minutes, stirring occasionally until oatmeal reaches desired consistency. It should look thicker and creamy. PRO TIP: If your oatmeal looks runny, keep in mind that it will thicken significantly as it cools.
2. Serve and enjoy.
- Ladle into bowls and serve with a splash of milk and your favorite toppings, if desired.
🛍️ If you’re looking for handmade gifts that celebrate the beauty of Mexican culture, be sure to check out my online shop, Lola’s Mercadito.
LOOKING FOR MORE MEXICAN BREAKFAST IDEAS?
For more inspiration, check out my roundup of 50 Delicious Mexican Breakfast and Brunch Ideas. Below you’ll find a few of my faves:
- How to Make Huevos a la Mexicana
- How to Make the BEST Tacos de Huevo con Chorizo
- How to Make the BEST Kale and Mushroom Egg Bites
- How to Make a Beautiful Bagel Board for a Crowd
- How to Make a Delicious Homemade Chorizo Burrito
- Easy Chorizo y Huevo (Mexican Chorizo and Eggs)
- Papitas (Mexican Breakfast Potatoes)
- Huevos Divorciados Recipe: Dos Salsas, Un Platillo
- Papitas con Chorizo (Potatoes with Mexican Chorizo)
- Easy Breakfast Tostadas
- Lola’s Breakfast Molletes with Potatoes and Chorizo
Traditional Mexican Avena (Oatmeal)
Equipment
- Medium pot
- Wooden spoon
- Wide-mouth mason jars (for storage)
Ingredients
INGREDIENTS FOR MEXICAN AVENA
- 1 cup old-fashioned oats
- 2 teaspoons cinnamon or 2 cinnamon sticks
- 1 tablespoon vanilla
- 4 cups water or 3 cups for a thicker consistency
- milk a splash, optional when serving
Optional Sweeteners
- Agave
- Brown sugar
- Honey
- Maple syrup
- Sliced dates
Optional Nuts, Seeds, & More
- Pepitas
- Chia seeds
- Almonds
- Pistachios
- Walnuts
- Chocolate chips
- Peanut or almond butter
INGREDIENTS FOR HOMEMADE APPLE SAUCE
- 5 red apples, halved and cored I like Golden Delicious, Fuji, or Gala
- 2 cinnamon sticks or 2 cinnamon sticks
- 8 cups water
Instructions
INSTRUCTIONS FOR MEXICAN AVENA
- Cook the Oats. Add oats, water, cinnamon, and vanilla to a medium pot and bring to a boil over medium-high heat. Once boiling, reduce heat to a medium simmer. Cook for about 15 minutes, stirring occasionally until oatmeal reaches desired consistency. It should look thicker and creamy.PRO TIP: If your oatmeal looks runny, keep in mind that it will thicken significantly as it cools.
- Serve and enjoy. Ladle into bowls and serve with a splash of milk and your favorite toppings, if desired.
INSTRUCTIONS FOR HOMEMADE APPLESAUCE
- Simmer the Cinnamon and Apples. Bring 8 cups of water, apples, and cinnamon to a boil over medium heat until apples are fork-tender, for about 15-25 minutes.
- Blend. Transfer the cooked apples to a blender and blend until completely smooth (about 60 seconds).PRO TIP: Add just enough of the warm cinnamon cooking liquid to help the blender move smoothly.
- Cool and Store. Pour the applesauce into a glass jar and let it cool completely before covering. Store in the refrigerator for up to 1 week.
A Note from Lola
PRO TIPS
- I like making my avena with water, so that it keeps longer in the refrigerator. Even with just water, it comes out creamy because of the oats, as long as you cook it properly. You can keep it dairy-free or add a splash of milk when serving. Feel free to experiment and make it with just water, your favorite milk, or a mix of water and milk.
- You can use powdered cinnamon or cinnamon sticks in this recipe. Cinnamon adds natural sweetness, so be sure to taste your oatmeal before adding sweeteners.
- If you’re hosting a group for breakfast or brunch, you can keep your oatmeal warm in a crockpot. Serve it alongside homemade applesauce, fresh fruit, and yogurt with all of these fun toppings for guests.
HOW TO STORE LEFTOVERS
Let any leftovers cool completely, then store in an airtight glass container in the refrigerator for up to 1 week. Reheat on the stovetop or microwave with an extra splash of milk or water.A NOTE ON APPLESAUCE
If you are using a high-power blender, it is not necessary to peel apples.This recipe was originally published on March 30, 2020 and updated with more clear instructions and images on September 28, 2026.
Lola’s Cocina earns income through sponsored posts and affiliate links to products I genuinely use and love—at no extra cost to readers—helping support the site.
Photos by Cacey McReavy
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
