Creamy authentic Puerto Rican Oatmeal (avena Puertorriqueña) made with milk, butter, sugar, and cinnamon. Comforting, delicious, and ready in minutes.
Mornings in Puerto Rico are simple but flavorful. It usually always starts with a hot cup of “café con leche” and a piece of pan sobao or pan dulce with butter. Sometimes it's an egg sandwich, a quick omelette, or just a plate of scrambled eggs with spam or bacon before heading out for the day. And on sweeter mornings, you'll often find a cup of coffee paired with almojábanas, quesitos (cream cheese puff pastry), or pastelillos de guayaba (guava pastries). But when we're craving something warm and creamy, nothing hits quite like a bowl of avena Puertorriqueña, our beloved Puerto Rican oatmeal.
Jump to:
Ingredients
See my recipe card below for a complete list of the ingredients with measurements.
Variations
Whole Oats or Ground
- Some people swear by the texture of whole oats in their oatmeal, and I get it, it's hearty and filling. But me, I like mine smooth and creamy. If you’re like me, simply grind your oats in a blender or mini chopper before cooking.
Toppings
- Although we traditionally serve our oatmeal with a little extra cinnamon sprinkled on top, I love adding fresh strawberries and blueberries to mine. Feel free to add your favorite fruits and make it your own.
Instructions
Step 1: Grind the oats (optional).
Add the oats to a blender or mini food chopper and grind until fine.
Note: You don't have to grind your oats if you prefer them whole, I just like a smoother, creamier texture.
Step 2: Heat the milk.
In a small saucepan over medium heat, add the milk, butter, sugar, and cinnamon. Stir to combine and let the milk warm up for a few minutes, but don't let it boil.
Step 3: Add the oats.
Once the milk is hot, lower the heat and stir in the oats. Whisk or stir continuously to prevent any lumps.
Step 4: Cook until creamy.
Cook for about 5 minutes, or until the oats are soft and the avena reaches your desired consistency, thick or creamy. If it gets too thick, add a little more milk until it's just right.
Serve.
Serve warm in a bowl and sprinkle with a little cinnamon on top.
Cathy’s Expert Tips
- Adjust the texture: If you like thicker oatmeal, cook it a few extra minutes. For a lighter consistency, add a little more milk until it's just right.
- Grind your oats: For a smoother, creamier avena, blend or pulse your oats before cooking, just like I do!
- Simmer: Letting the avena simmer slowly not only helps it thicken beautifully but truly cooks the oats and brings out the cinnamon flavor.
- Use whole milk or 2%: Traditional avena uses whole milk for an extra creamy texture, but I always use 2% in mine and it comes out just perfect. You can also use evaporated milk or coconut milk for a richer or dairy-free option.
- Sweeten to taste: Puerto Rican oatmeal is typically sweet, but you can control the sweetness to your liking. Start with less sugar, then adjust as it cooks.
Recipe FAQs
Yes, Puerto Ricans use both instant and old-fashioned oats.
Authentic oatmeal is made with milk, that’s where the flavor and creaminess come from. If you prefer something lighter, try 1% milk or using half milk and half water.
Instead of milk, use coconut milk, almond milk, or oat milk. Coconut milk gives it a yummy island flavor that pairs perfectly with cinnamon and vanilla.
I don't suggest making it ahead of time, it thickens a lot in the fridge, and adding milk to loosen it takes longer than cooking it fresh. Plus, nothing compares to a warm, freshly made bowl of avena.
Traditional avena Puertorriqueña is made with just cinnamon and sometimes a little vanilla extract.
Other Latin Breakfast Foods You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don't forget to follow along on Pinterest and Facebook.
📖 Recipe
Creamy Puerto Rican Oatmeal
Ingredients
- 1 cup old fashioned oats or instant oats
- 1¾ cups whole milk or 2%
- 2 tablespoons sugar
- 1 tablespoon butter
- ¼-¾ teaspoon ground cinnamon
- pinch of salt optional
Instructions
Grind the Oats (optional)
- Add the oats to a blender or mini food chopper and grind until fine.Note: You don’t have to grind your oats if you prefer them whole, I just like a smoother, creamier texture.
Heat Milk
- In a small saucepan over medium heat, add the milk, butter, sugar, and cinnamon. Stir to combine and let the milk warm up for a few minutes, but don't let it boil.
Add the Oats
- Once the milk is hot, lower the heat and stir in the oats. Whisk or stir continuously to prevent any lumps.
Cook Until Creamy
- Cook for about 5 minutes, or until the oats are soft and the avena reaches your desired consistency, thick or creamy. If it gets too thick, add a little more milk until it's just right.Serve warm in a bowl and sprinkle with a little cinnamon on top.
Join the Discussion