This Mexican oatmeal brings back memories of when my mother made it for us when we were kids. Made with milk, cinnamon, and vanilla, it's sweet, creamy, and comforting.
Ingredients
- 1 cup water
- 1 cinnamon stick
- 0.5 cups oats
- 0.5 cups milk
- 1 tablespoon piloncillo
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons vanilla extract
Instructions
-
1
Bring water and cinnamon stick to a boil in a saucepan. Reduce heat and simmer for 5 minutes.
-
2
Add oats and cook for 1 minute. Add milk and cook until thickened, 1 to 2 minutes. Remove from heat. Stir in piloncillo, cinnamon, and vanilla.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Apple and Honey Sorbet
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.
Grandma's Deviled Eggs
There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!
Simple Coconut Cake
This simple coconut cake recipe is one of my favorites because I love coconut. The recipe has been mostly eyeing the ingredients, so I tried to write a recipe. This has been in my family for years.