Puerto Rican Avena
This is a quick, creamy, and sweet oatmeal that is delicious. Your next favorite breakfast!
Servings: 2
Calories: 276kcal
Ingredients
- ½ cup instant oatmeal
- 2 tablespoons white sugar *see notes
- ¼ teaspoon salt
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon to sprinkle on top
Instructions
- In a large sauce pan over high heat, add the oats, sugar, salt, vanilla, and milk. Stir and let it cook for 2 minutes.
- After the 2 minutes have passed, begin stirring constantly without stopping. Do this for 5 minutes or until you notice your oatmeal to reach a creamy thicker consistency. Serve and enjoy!
Notes
*For this recipe, I originally use 4 tablespoons of sugar because I like avena sweet. This may be too sweet for your liking. Based on many of my readers' comments, I suggest you start with 1 tablespoon and add the rest if you want it to be as sweet as mine.
Oats- Use instant oatmeal. If you can't get any, then quick oats are the second best. Do not use other types of oats because they require more cooking time and have a chewier texture.
Milk- You can use different kinds of milk. You can use regular cow milk (any percentage), coconut milk, or evaporated milk. These last two will give the oatmeal a different flavor yet delicious.
Sweeteners- Use white sugar, brown sugar, or even coconut. Honey is also great as a sweetener or for drizzling on top.
Toppings- Use cinnamon, fruits or nuts.
Tip: While making the avena, please don't leave it unattended because the milk tends to boil and it can spill.
Nutrition
Calories: 276kcal | Carbohydrates: 46g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 361mg | Potassium: 345mg | Fiber: 2g | Sugar: 33g | Vitamin A: 296IU | Calcium: 236mg | Iron: 1mg
