Wednesday, April 13, 2016

ABUELA'S AVENA (Mexican or Guatemalan Oatmeal)

We were talking about an entrée at a restaurant(Café Kacao) in Oklahoma City, called Mosh.  I combined a few recipes to make this as we remembered it and we REALLY liked it.  My changes are in bold.
ABUELA'S AVENA (Mexican or Guatemalan Oatmeal)
Adapted from

(Makes 4-6 servings)

1 cup oats
Pinch of salt
2 cups water
2 cups whole milk
2 cups evaporated milk Beth uses 1 1/2 c
1/2 cup of sugar Beth used sweetened condensed milk
1 cinnamon stick Beth used 2 cinnamon sticks

1 tsp vanilla
Dash of nutmeg

Soak the oats in the water and pinch of salt for minimum of 30 minutes, and if you have time, as much as overnight. Next, take the soaked oats and water mixture and blend in a blender for 1 minute(Beth used a hand blender).

Add that mixture to a pot on medium-high heat, then add the rest of the ingredients except the vanilla and sweetened condensed milk. Bring everything to a boil while stirring constantly, then reduce heat to medium. 

Add the vanilla and the sweetened condensed milk. Let simmer for another 3 minutes. Remove the cinnamon stick and discard. Serve immediately


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