Mexican Oatmeal
Mexican oatmeal is a comforting breakfast that’s both easy to prepare and budget-friendly. Made with simple ingredients like old-fashioned oats, plant milk, and cinnamon, it’s a wholesome start to any day. Piloncillo adds a unique, caramel-like flavor that sets it apart from your average recipe.
For those who love starting their mornings with a nutritious bowl of vegan oatmeal, this Mexican oatmeal recipe is a must-try. It’s simple to make and will keep you full and energized for hours!
Why I love this recipe
Mexican oatmeal embodies everything I love about breakfast. It’s quick, inexpensive, and bursting with rich, satisfying flavors. Everything slow-simmers together in a pot, giving you the creamiest, dreamiest bowl of oats you’ll ever try.
You only need 6 ingredients, including rolled oats, whole cinnamon sticks, and soy milk. The oatmeal comes out perfectly sweetened with caramel undertones from unrefined piloncillo.
This refined sugar, dairy, and gluten-free recipe is great for everyone, whether you’re a college student or a parent feeding a hungry family!
“This recipe is a winner! It reheated beautifully. Thank you for introducing me to piloncillo. Anyone who makes this should not skip it. I served mine with vegan butter, organic brown sugar, and a sprinkle of cinnamon, yum!” โ DIANE
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Ingredient notes
Each ingredient in this Mexican oatmeal recipe is easy to find and inexpensive. Find a full breakdown and suitable substitutes below!
Piloncillo
Piloncillo is an unrefined Mexican cane sugar that imparts a unique, molasses-like sweetness central to the flavor profile of this recipe. You can find it at most Mexican and Latin American markets or in the ethnic aisle of larger supermarkets. Canโt find it in person? It’s also available to order online.
Substitute: Another unrefined option is coconut sugar. If you don’t mind using refined sugar, you can also use vegan-certified brown sugar.
Old-fashioned oats
Old-fashioned oats are the ideal choice for this recipe since they cook well and absorb flavors, resulting in a rich, creamy, and satisfying texture.
Substitute: You can try steel-cut oats for a chewier texture, but they require a longer cooking time and more liquid. Increase the liquid-to-oats ratio to 3:1 instead of 2:1, and add ~10 more minutes.
Plant milk
Plant milk adds creaminess and richness to the oatmeal, making it more indulgent. Any type of plant milk works, but I prefer soy, oat, or coconut milk.
Cinnamon sticks
I strongly recommend using whole Ceylon cinnamon sticks infuse the oatmeal with a warm, spicy aroma. While powdered cinnamon gives a more obvious flavor, cinnamon sticks create a well-balanced recipe.
Substitute: If you only have ground cinnamon, start with about ยฝ teaspoon for each stick.
Vanilla
Vanilla enhances the sweetness and adds a layer of complexity to the oatmeal. It pairs well with the caramel notes of piloncillo and the warmth of cinnamon.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make Mexican oatmeal with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Cooking
Step 1
Add the water, piloncillo, and cinnamon sticks to a large pot. Bring it all to a boil, then lower the heat and simmer for 5 minutes to dissolve the piloncillo.
Grate or chop the piloncillo cone before adding it to the pot to speed up the dissolving process.
Step 2
Add the plant milk, vanilla, and rolled oats. Cover the pot and bring it to a boil, then lower the heat and simmer the oats for 15 minutes, stirring frequently. If you prefer your oatmeal a little thicker, cook it for an additional 5 minutes with the lid off.
Step 3
Divide the oatmeal between bowls and serve it with more plant milk, some extra sweetener, a sprinkle of cinnamon, sliced bananas, dried fruit, or whatever else you can think of. Happy eating!
Expert tip
The initial simmering process is essential in developing and infusing the flavors into the oats. Allow the piloncillo and cinnamon to simmer gently together in your pot of water before adding the oats.
This slow infusion releases the deep, complex flavors of the piloncillo and cinnamon, creating an aromatic base. Also, do NOT rush the cooking process.
Cooking oatmeal on a low simmer prevents it from sticking and burning on the bottom. It also prevents it from turning gummy and instead results in a creamy, velvety texture.
Serving suggestions
Mexican oatmeal pairs incredibly well with fresh fruit toppings like sliced bananas, berries, mango, or even strawberry compote and blueberry compote for a refreshing contrast.
You can also serve it with a dollop of coconut yogurt, peanut butter, or a sprinkle of nuts and seeds for added texture and nutrition. For another creamy, spiced way to start your day, try these apple pie overnight oats.
Cooking tips
Stir it frequently: Stir the oatmeal frequently to ensure even cooking and to prevent it from sticking to the bottom of the pot.
Piloncillo dissolving: Make sure the piloncillo is fully dissolved before adding the rolled oats for a smooth texture and sweetness distribution.
Vanilla quality: Use high-quality vanilla extract for a rich and authentic flavor.
Frequently asked questions
It’s not necessary to soak the rolled oats before cooking them. However, if you have digestion issues, soaking your oats overnight may help.
Yes, this oatmeal recipe is gluten-free. If you have celiac disease, double-check that your oatmeal is packaged in a facility with no cross-contamination.
The oatmeal is done when it’s creamy, and the oats are soft. The whole process usually takes about 15-20 minutes.
Storing & reheating
Mexican oatmeal tastes best when it’s fresh off the stovetop, but oatmeal is actually aย great food to make ahead of time as meal prep. Let the oatmeal cool to room temperature before storing.
Fridge
You can store leftovers in yourย fridge for up to 6-7 days. Make sure itโs in an airtight container to lock in all the flavors, and keep the oatmeal and toppings separate.
Freezer
For longer storage periods, you can keep the oatmeal in a freezer-safe container for up to a month. When you’re ready for more, let it thaw overnight in the fridge.
Reheating
The best way to reheat oatmeal is on the stovetop over low-medium, stirring frequently and adding a little extra liquid if needed. I don’t recommend warming it in the microwave to prevent a gummy texture.
Watch how to make it
More oatmeal recipes
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Recipe
Mexican Oatmeal Recipe
Equipment
- Large pot
- Measuring cups & spoons
Ingredients
- 3 cups water
- 2.82 ounces piloncillo
- 2-3 whole cinnamon sticks
- 3 cups plant milk (soy, oat, coconut, etc.)
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
Instructions
- Add the water, piloncillo, and cinnamon sticks to a large pot. Bring the mixture to a boil, then lower the heat and simmer for 5 minutes to dissolve the piloncillo and infuse the water with cinnamon.
- Add the plant milk, vanilla, and oats. Stir the mixture, cover the pot, and bring it to a gentle boil.
- Lower the heat and simmer for 15 minutes, stirring frequently. If you prefer your oatmeal a little thicker, cook it for an additional 5 minutes with the lid off.
- Divide the oatmeal between bowls and serve with plant milk, sweetener of choice, a sprinkle of cinnamon, sliced bananas, dried fruit, etc. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Great recipe. I use it all the time
Hi Tammy,
We are so glad to hear you enjoy the recipe! Thanks for leaving a comment ๐
Can this be refrigerated after cooking and rewarmed next day for individual servings ? This recipe sounds delicious !
Hey Diane!
It can definitely be chilled and rewarmed the next day. If it’s a little thick, just add some more soy milk or water as it simmers. Hope that helps – enjoy!
This recipes a winner ! It reheated beautifully . Thank you for introducing me to Piloncillo . Anyone who makes this should not skip it . I served mine with vegan butter , organic brown sugar and a sprinkle of cinnamon, yum !
Hey Diane,
That is great to hear! We’re so glad you enjoyed it and were introduced to how amazing piloncillo is! The vegan butter, brown sugar, and cinnamon sound incredible ๐
Delicious! I topped mine with almond butter and blueberries.
Hey Laura!
Yum, that sounds like a tasty combo! We’re glad you enjoyed the recipe.
Hi, I have never used panela and I was curious how you go about measuring it. Do you cut of chunks and measure that or do you try to pulverize it somehow?
Hey Jer!
Great question. You can chop it, but we usually find it easier to grate it on a box grater (like you would a block of cheese). Then, you can measure it or weigh it more easily. Hope that helps!
Have you made this in an instant pot or other similar pressure cooker?
I just found your site and I am so impressed! I love all the information that you impart!
We have not actually made this in our pressure cooker yet, but you definitely could! Stick to the ratios and start with 3 minutes on high (allowing it to naturally release). That should work, but you might have to tweak it a little! Thank you for your kind words!