A creamy, spiced oatmeal drink that’s naturally sweetened with panela and infused with cinnamon and cloves. This Colombian-inspired recipe comes together in under 30 minutes, making it an easy breakfast drink with warming fall flavors.
If you’ve never had an oatmeal drink before, think of it as the love child of a latte and a porridge: smooth, comforting, and perfect for snuggling under mountains of blankets as fall morphs into winter. In Colombia, a drink called avena is a breakfast staple, enjoyed warm or chilled. My version uses panela, an unrefined cane sugar that melts into the drink with a rich caramel-like flavor. If you haven’t tried panela yet, check out my homemade sugar cane juice drink for more on this natural sweetener.
The combination of cinnamon, cloves, and nutmeg gives it a flavor profile perfect for fall, yet it’s equally refreshing served cold in warmer weather. It’s also a great choice if you want something satisfying without caffeine that is a little more filling than a regular latte.
For those who love Colombian-inspired drinks, you might also enjoy my Colombian hot chocolate with cheese or my fruity, refreshing lulado. Together, these recipes showcase the warmth, richness, and versatility of Colombian beverage traditions.
Whether you serve it steaming in winter or chilled over ice in summer, my breakfast oatmeal drink is a nourishing, globally inspired twist for your morning mug.
Panela: What It Is? Where do I Find It?
Panela is whole cane sugar that’s been boiled and dehydrated, usually sold in blocks or cones. Because it’s unrefined, it retains molasses and micronutrients such as calcium, potassium, and iron. You’ll often see it labeled as “rapadura” in Brazil or “piloncillo” in Mexico.
- In Latin American markets: look for solid cones or small bricks.
- Specialty and health-food stores: you may find grated panela for easier use.
- Online retailers: search for organic or fair-trade panela for consistent quality.
Store panela in an airtight, moisture-proof container at room temperature to prevent clumping and maintain its texture.
Ingredient Highlight: Rolled Oats
Rolled oats are key to achieving the creamy, smooth base of this oatmeal drink. They break down easily when simmered, releasing natural starches that create a velvety texture without thickeners. Instant oats can turn mushy and lack body, while steel-cut oats require much longer cooking.
For other ways to incorporate oats into drinks, try my vanilla lavender oat milk latte, which blends floral notes with oat’s naturally mellow flavor.
Directions to Make My Oatmeal Drink
Prepare the Oats:
Place the rolled oats in a fine-mesh sieve and rinse thoroughly under cold water. This step removes excess starch and helps keep the final drink smooth and silky, rather than overly thick or gluey.
Simmer with Spices:
In a large saucepan, combine the rinsed oats with water. Bring to a gentle boil over medium heat, then reduce the heat to low. Add a cinnamon stick and a couple of whole cloves. Let it all simmer for about 15 minutes, until the oats soften and the mixture thickens slightly.
Remove the saucepan from heat.
Blend Until Smooth:
Discard the cinnamon stick and cloves, then allow the mixture to cool slightly. Transfer everything to a blender and blend until completely smooth and creamy.
Add Milk and Panela:
Return the blended oat mixture to the saucepan over medium heat. Stir in your choice of milk and the grated or chopped panela. Cook gently, stirring frequently, until the panela fully dissolves and the avena is warmed through. The drink should take on a rich amber color and a subtly sweet aroma.
Serve immediately for a cozy, warming drink. Alternatively, let it cool and refrigerate for a few hours for a chilled, refreshing version. Just give it a good stir before serving, as the oats tend to settle.
Top Tips for the Perfect Oatmeal Drink
Control Sweetness: Taste as you add panela. Start with 1 teaspoon and adjust to your preference—2 teaspoons yields a noticeably sweeter cup.
Optimize Milk Texture: Use milk chilled between 35–40°F (2–4°C) before heating; this difference in temperature helps create smoother microfoam.
Spice Variations: Cardamom pods crushed slightly, a star anise, or a thin slice of fresh ginger can add intriguing nuances—steep briefly with the milk.
Batch Prep: Dissolve panela and spices in a small amount of hot water to create a concentrated syrup. Store in the fridge for up to a week and mix with fresh milk as needed.
Embrace the warm, nuanced sweetness of a homemade oatmeal breakfast drink, and transform your coffee routine into a ritual of comfort!
Cinnamon-Spiced Oatmeal Drink with Panela Sweetener
Equipment
- Wooden Spoon or Spatula
Ingredients
- 1 cup Rolled Oats
- 3 cups Water
- 2 cups Whole milk
- 1 cinnamon stick
- 3 Cloves
- ¼ cup panela grated (or brown sugar if needed)
- ½ teaspoon ground cinnamon for garnish
- freshly grated nutmeg for garnish
Instructions
- In a large saucepan, combine the rinsed oats and water. Bring to a gentle boil, then reduce the heat to low. Add the cinnamon stick and cloves, letting everything simmer for about 15 minutes until the oats are soft and the mixture slightly thickened.
- Remove from heat, discard the cinnamon stick and cloves, and let the mixture cool slightly. Transfer to a blender and blend until smooth and creamy.
- Pour the blended oats back into the saucepan over medium heat. Stir in the milk and panela. Cook gently, stirring often, until the panela dissolves completely and the avena is heated through.
- Pour the oatmeal drink into glasses or mugs. Sprinkle each with a dash of ground cinnamon and freshly grated nutmeg for that aromatic finish.
- Serve immediately for a cozy drink, or let it cool and refrigerate for a few hours if you prefer a refreshing drink. Just remember to stir well before serving, as the oats like to settle.
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