Cinnamon Oatmeal Recipe Mexican Style

OATMEAL RECIPE

Steps:

• Place the two cups of water and the cinnamon stick in a medium-size saucepan and turn the heat to high.
• Afterward, the water starts boiling, add the Old Fashioned Oats and reduce the heat to medium. Cook for five minutes.
• After the five minutes, pour in the milk and stir well. Keep cooking for five more minutes, stirring from time to time to keep the oatmeal from sticking to the saucepan.
• Eventually, the oatmeal will become thick and creamy, then remove from the heat. Serve it in bowls, sprinkle with some ground cinnamon, and sweeten with your sweetener of choice (I recommend dark brown sugar).

CINNAMON OATMEAL

Steps:

• Microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
• Add honey cinnamon and salt.
• Stir and enjoy!

MEXICAN CINNAMON COOKIES

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

APPLE CINNAMON OATMEAL

Steps:

• Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.

BAKED OATMEAL WITH CINNAMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray.
• Spread oats into the prepared baking dish.
• Beat milk, eggs, brown sugar, vegetable oil, vanilla extract, cinnamon, and salt together in a large bowl until smooth; pour over oats.
• Bake in preheated oven until oats are softened and mixture thickened, 50 to 55 minutes.

REBECCA'S INSTANT CINNAMON OATMEAL

Steps:

• Blend oats in a blender until powdery; transfer to a large bowl. Add wheat germ, brown sugar, milk powder, and cinnamon; stir until evenly distributed. Spoon 5 tablespoons oat mixture into 17 individual sandwich bags.

DOMINICAN STYLE OATMEAL

Steps:

• Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon peel, if using. Bring to a boil, stirring constantly for 2 minutes.

MEXICAN-STYLE ATOLE

Steps:

• In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
• While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
• Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
• Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.

MEXICAN OATMEAL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
• Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
• Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
• Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

OATMEAL CINNAMON BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour., Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal., Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.

CINNAMON-RAISIN OATMEAL

Steps:

• In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.