Mexican Oatmeal Recipe (2024)

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!

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. Can’t 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 ½ 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!

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

Storing & reheating

Mexican oatmeal tastes best when it’s fresh off the stovetop, but oatmeal is actually agreat food to make ahead of time as meal prep. Let the oatmeal cool to room temperature before storing.

Fridge
You can store leftovers in yourfridge for up to 6-7 days. Make sure it’s 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

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.