Mexican Apple-Cinnamon Oatmeal


When I think of avena (oatmeal) I feel like a kid again. Slow-cooked old-fashioned creamy oatmeal is so comforting. This recipe is very similar to the cinnamon steeped oatmeal my grandma used to make. My mom makes the same recipe and my children always request it when she visits. This oatmeal is similar, but includes grated apples. The addition of the fresh apples and milk in your morning oatmeal will help start the day off right with whole grains, a serving of fruit, and protein.

I made this oatmeal and packed it for our fall break family trip to Durango, Colorado and it was perfect for our mornings. It was a satisfying dish before our fun-filled days of hiking and horseback riding. This breakfast helped keep us all fuller, longer.

The oatmeal is made with milk, which has 8 grams of high-quality protein per every 8-ounce glass, and also paired with a glass. It’s important getting enough protein at breakfast, which can help you feel full, and satisfied with your meal, which means you may not feel hungry, again mid-morning.

This creamy oatmeal is perfect for those cozy mornings with a good cup of coffee. Or serve it to your children with a glass of milk. Pairing a glass of milk with breakfast is easy, and a delicious way to help get a protein-packed breakfast, and get more milk into your diet. This oatmeal is not too sweet, not too bland, and it has fresh fruit…bonus! As a mom it is important making breakfast a part of our daily routine and especially for my children, to serve milk with breakfast.


I adore summer, but I do love the changing of the leaves in the fall. Driving and seeing all the leaves turn from burning red, to golden yellow, to vivid orange is breathtaking. Crispness fills the air, leaves are changing colors, and this dish brings the iconic fall flavors of the season with apples, canela (cinnamon), and cloves.

A bowl of oatmeal is one of the most nutritious breakfasts imaginable. Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the grain. This homemade oatmeal beats instant packaged oatmeal any day. You can make this and refrigerate it and serve it all week.

I recently traveled to Austin and the oatmeal served at the hotel was served with a drizzle of maple syrup and golden raisins. I decided to add these same garnishes to this oatmeal. If you wish to enrich the oatmeal, add a drizzle of maple syrup and golden raisins to individual servings.


Mexican Apple-Cinnamon Oatmeal


  • 8 cups water
  • 3 cinnamon sticks
  • 2 whole cloves
  • 1/4 teaspoon salt
  • 2 cups old-fashioned oats
  • 1 cup reduced fat milk
  • 2 to 3 large crisp sweet apples (such as Fuji or Pink Lady), halved and cored
  • Ground cinnamon, pinch per serving
  • Pure maple syrup (optional)
  • Golden raisins (optional)

Pair each serving with:

  • 8-ounce glass of milk


  1. Bring water, cinnamon sticks, and cloves to a boil in a saucepan. Remove from heat, cover and let steep for 1 hour. Discard the cinnamon sticks and cloves.
  2. Add salt and oats to the water and bring to a boil, uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add 1 cup milk and simmer for an additional 15 minutes until creamy.
  3. When the oatmeal is ready, using the large holes of a box grater or shredder, shred the apples directly into the pan and stir well.
  4. Serve into individual bowls and add more milk if a thinner consistency is desired. Sprinkle with cinnamon
  5. Sweeten with maple syrup (optional).
  6. Serve garnished with golden raisins, if desired and serve with remaining 8-ounce glass of milk.
  7. Refrigerate leftovers for up to 1 week.
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