Creamy Dominican Oatmeal (Avena Caliente)
17 min
|
easy
|
low-fat,
vegetarian
Recipe by Eunice
Introduction
Dominican avena caliente is a silky, well-spiced oatmeal that eats like arroz con leche’s weekday cousin, with cinnamon, cloves, vanilla, and whole milk for real comfort.
No bland oatmeal on my watch; it cooks in minutes, stays creamy not gluey, and is perfect for cold mornings, lazy brunch, or a cozy late-night bowl.
Ingredients (2 servings)
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Ingredients
- 1 cup quick oats quick oats 0.18 lb
- 2 cups water water
- 1½ cups whole milk whole milk 12 fl oz
- ¼ tsp salt salt
- 1 small cinnamon stick cinnamon sticks 0.05 oz small
- 3 whole cloves whole cloves 3 ct
- 2 Tbsp brown sugar brown sugar 0.86 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
How to Make Creamy Dominican Oatmeal (Avena Caliente)
-
Prep and infuse the spices
Set a heavy saucepan over medium heat and add the water, salt, cinnamon stick, and cloves.
Bring to a gentle simmer for 3 to 5 minutes until the kitchen smells like a cinnamon shop.
Keep the milk off the heat for now so it does not scorch while the spices bloom.
-
Add milk and whisk in oats
Lower the heat to medium-low and pour in the whole milk while whisking.
Rain in the quick oats, whisking as you go so they hydrate evenly without clumping.
-
Simmer to creamy
Cook at a gentle simmer, stirring frequently with a flat-edged wooden spoon to keep the bottom from catching.
In 4 to 6 minutes the oats should be tender and the mixture should lightly coat the spoon.
If you hear aggressive sputtering or catch a toasty smell, lower the heat and add a small splash of water to calm it down.
-
Sweeten and finish
Fish out the cinnamon stick and cloves.
Stir in the brown sugar, vanilla extract, and ground nutmeg, and cook 1 minute more so the sugar fully dissolves and the spices bloom.
Turn off the heat, cover, and let it stand 2 minutes to settle into that velvety texture.
-
Adjust and serve
Uncover, taste, and adjust salt or sweetness to your liking.
If it thickened too much, whisk in a little hot water or milk until it is spoonable and lush.
Ladle into bowls and serve steaming hot.
Substitutions
- Whole milk -> Coconut milk
- Swap the 1 1/2 cups whole milk for 1 cup full-fat coconut milk plus 1/2 cup water for a dairy-free version with a lush, tropical roundness that plays beautifully with cinnamon and cloves.
- Brown sugar -> Piloncillo or panela
- Replace the brown sugar with 2 tablespoons finely grated piloncillo or panela to keep the deep caramel notes while adding a subtle molasses complexity and a slightly more rustic finish.
- Quick oats -> Old-fashioned rolled oats
- Use 1 cup rolled oats and add about 1/2 cup extra liquid, then simmer 8 to 10 minutes for a heartier chew and a less uniform texture that still turns creamy.
Tips
- Bloom spices in water first
- Cinnamon and cloves release flavor faster in water than milk, so infusing them before adding dairy gives you clear spice without risking scorched milk.
- Stir smart with the right tool
- A flat-edged wooden spoon scrapes the bottom and corners of the pot so starch does not stick, which keeps the texture silky instead of sandy.
- Know the thickness curve
- Avena keeps thickening off heat, so stop cooking when it is just shy of your target and let the 2-minute covered rest finish the job.
- Heat control is everything
- Keep it at a gentle simmer and use a heavy pot to avoid hot spots because boiling hard splits milk solids and turns the bottom bitter.
- Remove cloves for a clean bite
- Whole cloves go from warm to medicinal fast if left too long in the bowl, so pull them before serving for pure spice without harshness.
Nutrition Facts *
| Energy | 509 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 18 | g |
| Carbohydrates | 95 | g |
| Dietary Fiber | 27 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my avena turn gluey?
- Too high heat or not enough liquid can over-activate starch, so keep a gentle simmer, stir often, and thin with hot water or milk a tablespoon at a time until it relaxes.
- Can I use steel-cut oats?
- Yes, but they need much more time and liquid, so simmer about 30 minutes with an extra cup of liquid and expect a pleasantly nubbly texture instead of silky smooth.
- How do I make it less sweet without it tasting flat?
- Cut the sugar to 1 tablespoon and lean on vanilla and a pinch more salt because salt amplifies flavor and keeps the bowl from reading bland.
- It tastes bitter, what went wrong?
- Either the bottom scorched or the cloves steeped too long, so use low heat, stir frequently, and remove the whole spices before finishing with vanilla and nutmeg.
- Can I make this ahead and reheat?
- Yes, cool quickly, refrigerate up to 3 days, and rewarm gently with a splash of milk or water while whisking until smooth again.
Serving Suggestions
For a chef-y flourish, finish each bowl with a tiny pinch of fresh nutmeg on top and a few slices of ripe banana, which add perfume and natural sweetness without more sugar.
Cafe con leche or a mug of black coffee is the move here, and if you went the coconut route, a sprinkle of toasted coconut gives a gorgeous aroma and a little crunch.
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