Breakfast · 15 min · mexican

Atole de Avena Warm Oat and Cinnamon Drink

This is the kind of Mexican breakfast you’ll make on repeat — oat flour and oat milk, 15 minutes, big payoff. At 384 calories and 9g protein per serving, it fits easily into a high-protein day. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Oat flour
• 2 cups Oat milk
• 3 tbsp Piloncillo
• 1 tsp Cinnamon
• 1/2 tsp Vanilla extract
• 1 tsp Orange zest

Steps

1. Whisk the oat flour into the cold oat milk until no lumps remain; starting cold is the anti-lump trick.
2. Add the piloncillo (or brown sugar) and cinnamon.
3. Warm over medium heat, whisking constantly as it comes to a bare simmer.
4. Cook 5 to 7 minutes, whisking, until it thickens enough to coat a spoon; atole should be drinkable, not spoonable.
5. Take off the heat and stir in the vanilla and orange zest.
6. Ladle into mugs and dust with extra cinnamon.
7. Drink warm; it is traditional alongside tamales or pan dulce.

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