Creamy Dominican Oatmeal (Avena Caliente)

Prep Time	Cook Time	Total Time
5 min	12 min	17 min

Introduction

This creamy Dominican oatmeal, known as avena caliente, is cozy, fragrant, and so comforting on a chilly morning.

Warm spices like cinnamon, cloves, and nutmeg make every spoonful taste like a hug in a bowl.

It is perfect for a quick weekday breakfast, an easy weekend brunch, or a soothing late-night snack.

Prep mode (keeps screen active)

Warm the water with spices

Add the water, cinnamon stick, and whole cloves to a medium saucepan.
Set over medium heat and bring just to a gentle simmer, about 3 to 4 minutes.
Stir in the oats

Stir in the quick oats, whisking to break up any clumps right away.
Cook, stirring often, until the mixture starts to thicken and the oats soften, about 2 to 3 minutes.

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Add milk, salt, and sugar

Pour in the milk and add the salt and brown sugar, stirring until everything is well combined.
Lower the heat to medium-low and simmer gently, stirring often, for 6 to 8 minutes.
Scrape along the bottom of the pot to keep the oatmeal from sticking or scorching.
Finish with vanilla and nutmeg

When the oatmeal looks thick and creamy but still pourable, turn off the heat.
Remove the cinnamon stick and cloves, then stir in the vanilla extract and ground nutmeg.
Taste and adjust the sweetness or spices to your liking.
Rest and serve warm

Let the avena sit for 2 to 3 minutes to thicken slightly before serving.
Serve hot in mugs or bowls, adding a splash more milk if you prefer a looser texture.
Garnish with extra cinnamon, a sprinkle of nutmeg, or sliced fruit, if you like.

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Whole milk -> evaporated milk plus water: Use 3/4 cup evaporated milk and 3/4 cup water instead of whole milk for classic Hispanic pantry flavor. The oatmeal will taste slightly richer and more caramelized without becoming heavy.
Brown sugar -> sweetened condensed milk: Swap the brown sugar for 2 to 3 tablespoons sweetened condensed milk and reduce the regular milk slightly. This adds sweetness and a silky body, giving the avena a dessert like vibe.
Water -> canned coconut milk: Replace half of the water with full-fat canned coconut milk for a tropical, extra-creamy version. The oatmeal will be richer with a gentle coconut aroma that pairs nicely with the warm spices.

Toast the oats for deeper flavor: For nuttier flavor, dry-toast the oats in the saucepan for 2 to 3 minutes before adding water and spices.
Adjust thickness at the end: If the avena thickens too much, whisk in hot water or milk a tablespoon at a time off heat.
Use a heavy-bottomed pot: A heavy-bottomed saucepan distributes heat evenly and helps prevent scorching, which is common with thick, dairy-based porridges.
Scale up for meal prep: Double or triple the recipe, then cool leftovers quickly and refrigerate for up to four days in airtight containers.
Reheat gently with extra liquid: Reheat leftover avena on the stove over low heat with extra milk or water until creamy again, stirring often.

Why did my oatmeal turn out too thick and pasty?: It likely cooked a bit too long or continued thickening as it cooled. Whisk in hot milk or water, a tablespoon at a time, until it loosens to your liking. Next time, turn off the heat when it still looks slightly looser than you prefer.
Can I use old-fashioned rolled oats instead of quick oats?: Yes, but increase the cooking time and liquid slightly. Use about 1/4 to 1/2 cup more milk and simmer until the oats are tender and creamy. Stir often, since rolled oats stick to the bottom more easily.
How can I make this Dominican oatmeal dairy-free or vegan?: Swap the milk for your favorite plant milk, like oat, almond, or coconut milk. Skip any condensed milk and sweeten with brown sugar, cane sugar, or maple syrup instead. The texture stays creamy, though slightly lighter, and the flavor of the spices stands out more.
How do I keep the bottom from burning or sticking?: Use medium-low heat once you add milk, since milk scorches quickly on high heat. Stir often with a flat wooden spoon or silicone spatula, scraping the bottom and corners of the pot. If it starts catching, lower the heat further and add a splash of water or milk.
Can I make this without whole cloves or a cinnamon stick?: Yes, use ground spices instead. Try 1/2 teaspoon ground cinnamon and a tiny pinch of ground cloves or allspice. Add them with the nutmeg near the end, since ground spices can taste bitter if boiled too long.

Rated 4.7 ★ (out of 5) based on 3 reviews.
Would you like to add yours?

Megan, Yonkers NY: This oatmeal is awesome and makes me feel good about winter, which says a lot 🙂 — 5 ★

Eunice: So happy this avena caliente hit the spot for winter, Megan! 😊
Ayden: This oatmeal is really good. With honey instead of sugar it's even better! — 4 ★

Eunice: Love that tweak, Ayden! Honey plays really nicely with the cinnamon and cloves in this avena caliente. 😊
Tom: I’d never tried nutmeg in oatmeal before and was skeptical at first, but it really works. The recipe also reminded me not to skip the cloves, they add so much. I’ve found my new breakfast! — 5 ★

Eunice: Love hearing that, Tom! Nutmeg and cloves are small additions but they really make this avena caliente feel special. 😊