The texture and consistency of Atole is personal preference. I prefer it to be very creamy so I blend the oats thoroughly into a fine flour. If you prefer more texture in your Atole, just pulse the oats slightly. I also prefer my Atole to be a thicker consistency that I can eat with a spoon, almost like oatmeal. It reminds me of the Cream of Wheat cereal I ate as a child and I love it that way. Many prefer it to be a drinkable consistency so this particular recipe is much more like a beverage.
Health Benefits of Oats
More Oat Flour Recipes:
Frequently Asked Questions
Atole de Avena is a delicious hot drink made with oatmeal, milk and sugar that originates in Mexico.
Definitely! You can swap whole milk for almond milk or oat milk or your favourite non-dairy beverage.
Yes, Atole De Avena is gluten free. Oats are naturally gluten free. However they can sometimes be processed in a facility that also processes products containing gluten. If you require the Atole to be completely free of gluten contamination then ensure that the oats you purchase are certified gluten free.
You can store Atole in the fridge for 2-3 days. Atole continues to thicken as it sits so when you wish to eat it simply warm it up in a saucepan with a little more milk and enjoy!
Begin by grinding oats into oat flour in a high-powered blender. (If you prefer a more textured consistency, just pulse the oats once or twice.)
Add all ingredients to a medium-sized pot or Dutch oven and stir thoroughly. Bring to a gentle boil. Stir frequently so the milk won’t burn or boil over.
Reduce the heat and simmer for approximately minutes while stirring frequently until the Atole has thickened slightly and reaches your desired consistency.
(Add more milk if the Atole is too thick at this stage. Taste to adjust for sweetness or flavour.) Pour into mugs, serve hot and enjoy!
Tips for Making The Best Atole
- Pure real vanilla extract is a must for this recipe in my opinion. I know it can be really expensive but the taste of real vanilla in Atole is such a treat.
- Top with a sprinkle of ground cinnamon if desired or serve with a cinnamon stick.
- If the consistency of your Atole is too thick, simply add more liquid until you reach the desired consistency. (After adding additional liquid always taste again to adjust for seasoning or sweetness.) When adding liquid, keep in mind Atole will thicken more as it sits.
- You can store leftover Atole in the fridge. Enjoy it later for breakfast or a snack or warm it up for a hot drink.
Recipes To Enjoy with Atole
Tahini Stuffed Chocolate Covered Dates are going to be your new favourite treat! When you bite into one you’ll think you’re eating a chocolate bar.
These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free and naturally sweetened with only maple syrup and chocolate chips!
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Atole De Avena
Atole De Avena
- 1/4 cup oat flour
- 1 1/2 cup whole milk or non-dairy milk of choice
- 2 tbsp brown sugar or coconut sugar
- 1/8 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- pinch of salt
- Begin by grinding the oats into oat flour in a high powered blender. (If you prefer a more textured consistency, just pulse the oats once or twice.)
- Add all ingredients to a medium sized pot or dutch oven and stir thoroughly. Bring to a gentle boil. Stir frequently so the milk won’t burn or boil over.
- Reduce the heat and simmer for approximately 5 minutes while stirring frequently until the Atole has thickened slightly and reaches your desired consistency.
- Add more milk if the Atole is too thick at this stage and taste to adjust for sweetening or flavour.
- Pour into mugs, serve hot and enjoy!
‘Til next time,