Avena Puertorriqueña con Canela
Smooth Puerto Rican oatmeal made with blended rolled oats, whole milk, evaporated milk, cinnamon, vanilla, brown sugar, and butter.
Equipment
- Measuring cups and spoons
- Blender
- Medium heavy-bottomed saucepan
- Whisk
- Silicone spatula or wooden spoon
- Four serving bowls
Ingredients
Oatmeal
- 1 cup 80 g old-fashioned rolled oats
- 2 cups 480 ml water
- 1 cup 240 ml whole milk
- 1 can 12 fluid ounces/354 ml evaporated milk
- 2 cinnamon sticks
- 2 tablespoons 25 g packed light brown sugar
- ⅛ teaspoon fine salt
- 1 teaspoon 5 ml vanilla extract
- 1 teaspoon 5 g unsalted butter
Optional topping
- ⅛ teaspoon ground cinnamon for a light dusting
- Warm milk as needed to adjust the consistency
Instructions
Blend the oats
- Add the rolled oats and water to a blender.
- Blend on high speed for 30–45 seconds, until the oats are finely broken down and the mixture looks smooth and milky.
- Let the mixture rest for approximately 1 minute, then blend for another 10 seconds if any large pieces remain.
Cook the avena
- Pour the blended oat mixture into a medium heavy-bottomed saucepan.
- Add the whole milk, evaporated milk, cinnamon sticks, brown sugar, and salt. Whisk until thoroughly combined.
- Place the saucepan over medium-low heat. Cook for 3–4 minutes, stirring frequently, until the mixture is steaming and begins to thicken around the edges.
- Reduce the heat to low. Continue cooking for 5–6 minutes, stirring and scraping the bottom and corners of the saucepan regularly.
- Do not let the avena boil rapidly. It is ready when it is smooth, creamy, and thick enough to coat the back of a spoon while still flowing slowly when poured.
Finish and serve
- Remove the saucepan from the heat. Remove and discard both cinnamon sticks.
- Stir in the vanilla extract and butter until the butter melts completely.
- If the avena is thicker than desired, whisk in warm milk 1–2 tablespoons at a time until it reaches your preferred consistency.
- Divide the avena among four bowls. If desired, finish each serving with a very light dusting of ground cinnamon.
- Let it cool briefly before serving. The avena will continue to thicken as it stands.
Notes
- Oats: Old-fashioned rolled oats provide the best flavor. Quick oats can be used without blending, but the final texture will be slightly different.
- Blender alternative: If you do not have a blender, pulse the dry oats in a food processor or use quick-cooking oats.
- Evaporated milk: This gives the avena a richer flavor and creamier consistency. It is unsweetened and should not be confused with condensed milk.
- Sweetness: Two tablespoons of brown sugar produce a lightly sweet breakfast. Add another tablespoon if you prefer it sweeter.
- Salt: The small amount of salt balances the sweetness. Do not add more unless needed.
- Consistency: The avena thickens noticeably as it cools. Remove it from the heat while it is still slightly loose and pourable.
- Dairy-free version: Replace both milks with unsweetened oat or coconut milk and use dairy-free butter.
- Family variations: Some families use granulated sugar, condensed milk, coconut milk, nutmeg, cloves, lemon peel, or almond extract.
- Make ahead: The avena can be prepared one day ahead, but it will become much thicker in the refrigerator.
- Storage: Refrigerate leftovers in shallow covered containers within two hours. Use within 3–4 days.
- Reheating: Add a splash of milk and reheat over low heat while stirring, or microwave in short intervals. Reheat leftovers to 165°F (74°C).
- Freezing: Freezing is not recommended because the milk can separate and the oatmeal may become grainy after thawing.
- Allergens: This version contains milk. Use certified gluten-free oats when preparing it for someone with celiac disease or a medically required gluten-free diet.