Easy Avena de Calabaza

Avena de Calabaza made with oats, pumpkin puree, cinnamon, vanilla, and sugar is a holiday twist on the Mexican avena recipe.

Avena (Oatmeal) is hugely popular at our casita. I loved it growing up and my girls love it too.

Atole de avena, is a creamy and slightly sweet oatmeal drink sweetened with cinnamon, piloncillo or vanilla.

I loved sipping on avena before school, my girls prefer is on chilly mornings. Today I am adding pumpkin to the mix, perfect to use up all that leftover pumpkin from Thanksgiving.

My avena de calabaza recipe feeds crowd, so you can totally half the recipe or spoon this avena de calabaza into canning jars for breakfast or lunch for the week.

Taste, and add more sugar if you prefer.

INGREDIENTS NEEDED TO MAKE AVENA: 

4 cups water
1 cinnamon stick
2 cups milk
1 cup old-fashioned oats
1 cup pumpkin puree
1 cup granulated sugar
1 teaspoon Vanilla extract
Pepitas, optional

The main difference between atole de avena and atole is that atole de avena uses oatmeal instead of masa harina, the traditional ingredient used to make atole. If you atole be sure to try my 

Atole de Tamarindo

Concha Atole

HOW TO MAKE AVENA DE CALABAZA: 

In a 3-quart stockpot or Dutch oven bring the water and cinnamon stick to a boil then reduce heat to simmer.
To a blender milk, oats, pumpkin, blend until slightly smooth.
Add sugar to Dutch oven, stir to dissolve. Stir in vanilla extract. Return heat to medium-high heat.
Add to the blender mixture to the Dutch oven, cook on low stirring occasionally until oats have absorbed most of the water and mixture thickens, about 8 minutes.
Serve warm sprinkled with pepitas, optional.

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Avena de Calabaza

Author: Vianney Rodriguez

Ingredients

• 4 cups water
• 1 cinnamon stick
• 2 cups milk
• 1 cup old-fashioned oats
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1 teaspoon Vanilla extract
• Pepitas optional

Instructions

1. In a 3-quart stockpot or Dutch oven bring the water and cinnamon stick to a boil then reduce heat to simmer.
2. To a blender milk, oats, pumpkin, blend until slightly smooth.
3. Add sugar to Dutch oven, stir to dissolve. Stir in vanilla extract. Return heat to medium-high heat.
4. Add to the blender mixture to the Dutch oven, cook on low stirring occasionally until oats have absorbed most of the water and mixture thickens, about 8 minutes.
5. Serve warm sprinkled with pepitas, optional.

Recipe Notes

Serves 8