Oatmeal

Oatmeal (Avena) is my favorite breakfast meal especially while living in Puerto Rico.  My aunt, Paulita, would prepare this creamy avena in the mornings before I left for work or school.  My stomach was so content in the mornings whenever I had avena for breakfast.   A pinch of salt and sugar was added to the milk and small rolled oats for flavoring.  Needless to say, I definitely fell in love with her oatmeal!

Learn About the Different Types of Oats!

When the oats are harvested, the tough outer part is removed and the whole oat seed or grain (known as oat groats) is exposed.  These whole oat seeds are then processed into a variety of oats:  Steel Cut Oats, Old Fashioned Rolled Oats and Instant/Quick Oats.    Furthermore, the oats are whole grain, gluten free and high in fiber.

The Steel Cut Oats are chopped into several pieces.  They cook longer and have a chewy texture.  The Old Fashioned Rolled Oats are steamed and passed through rollers to flatten the whole oat seed.  The cooking time is much quicker and they absorb more liquid.  Therefore, the consistency is much thicker just like my husband enjoyed his oatmeal as a child.  The Old Fashioned Rolled Oats are also known for making delicious oatmeal cookies.

The Instant/Quick Oats are precooked, dried and rolled thinner (passed through the rollers several times).  As a result, the oats are much smaller, cook faster and have a creamier texture to our liking in the Puerto Rican culture.

I have here two types of Quaker Instant Oats (Avena Instantánea) – plain and cinnamon – that are available at most Latin Markets.   However, you select the brand of your preference.

How to Make a Creamy Oatmeal (Avena)!

Pour 2 cups of milk into a 1-quart saucepan.

Add 1 cup of instant oats (small rolled oats).

Stir until the small rolled oats and the milk are well blended.  Simmer until the avena forms a creamy texture to your liking, stirring occasionally.

Note:  At this point you can add a pinch of salt and/or sugar if you so desire.

After 3 minutes of simmering, stir the oatmeal.  

The oatmeal is starting to thicken after 5 more minutes of cooking.  

The oatmeal (avena) has the creamy texture that I prefer after cooking for a total of 12 minutes.  The avena is ready.  However, continue cooking the avena if you want a thicker consistency.

Pour the hot oatmeal into a bowl.  

I love my avena with a touch of sweetness so I always top the avena with some brown sugar.  In addition, I also sprinkle cinnamon on top for a flavorful, fulfilling and healthy breakfast meal.  Enjoy!

NOTE:  I do not add salt nor sugar while cooking the oatmeal.  However, you can definitely add salt and sugar to suit your taste.

Click on the button below to watch my YouTube video on How to Make Oatmeal (Avena)!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Oatmeal

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★★★★

4 from 4 reviews

• Author: Aida's Kitchen
• Prep Time: 3 Minutes
• Cook Time: 12 Minutes
• Total Time: 15 minutes
• Yield: 2 Servings 1x

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Description

This creamy oatmeal is so satisfying when served hot for breakfast.  Sprinkle brown sugar and cinnamon for a sweeter, cinnamon flavor.

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Ingredients

• 1 cup instant oats (small rolled oats)
• 2 cups skim milk (or milk of your choice)

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Instructions

1. Pour milk into a 1-quart saucepan.
2. Add the instant oats.
3. Stir until the oats and the milk are well-blended.  Simmer for 10 minutes, stirring occasionally, or until the oatmeal forms a creamy texture.
4. Serve in two bowls and sprinkle with brown sugar and/or ground cinnamon on top of the creamy oatmeal.

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Notes

I do not add salt nor sugar while cooking the oatmeal because I sprinkle brown sugar and ground cinnamon after the oatmeal is cooked.

• Category: Breakfast
• Method: Cooking on Stove
• Cuisine: Puerto Rican

Keywords: Avena, Oatmeal

Nutritional Facts Disclaimer