Mexican Avena Recipe (Oats)

Español My son Jorge caught a terrible cold, he had been coughing for almost a month, and nothing seemed to help. No syrup, no medicine. So I went to visit my friend Mikaela, who’s from Durango, Mexico. She looked at me and said, “Laura, do you remember ever getting this sick back in Mexico?” I thought about it for a second and said, “You know what? No, not really.” She smiled and said, “That’s because we used to eat guayabas all season long!”

And she was totally right! In Mexico, as soon as autumn rolls in, guavas are everywhere, sweet, fragrant, and perfectly snack-sized. They’re affordable, delicious, and packed with goodness. Ever since that day, guava has had a special place in my kitchen. I’ve been making this Mexican-style oatmeal with guava for more than a decade now, and honestly, it feels like having dessert for breakfast. Creamy, aromatic, and so comforting.

Pro tip: Always strain the guava puree before mixing it into the milk. I don’t know exactly why, but if you skip that step, the milk can curdle. (Don’t ask me how I learned that… let’s just say it wasn’t pretty!)

Ingredients (makes 2 servings)

3 cups milk
8 tablespoons old-fashioned oats
5 guavas
1 cinnamon stick
2 tablespoons brown sugar or your favorite sweetener
3 pecans (optional)
1 pinch of salt
1 tbsp vanilla extract

How to make it

In a pot with water, boil the guavas for about 6 minutes. Then blend until smooth.

Meanwhile, put the oats in the milk so they can rehydrate about 5 minutes; add a pinch of salt.

Bring the milk-oat mixture to a boil, add the cinnamon stick.

Add the guava puree—but pass it through a sieve or strainer so no seeds get through. (Pro tip: if you don’t, the milk can separate or “cut” — trust me, I learned the hard way.)

Stir in the brown sugar or sweetener of choice.

Let the oatmeal simmer for about 8 minutes (or longer/shorter depending on the thickness you like).
Serve warm or cold (yes, cold is also delicious). Top with the pecans if you like for a little crunch.

My personal tips

I prefer old-fashioned oats because they hold texture and have more “bite” than instant oats.
Be sure to strain the guava puree—those little seeds can mess with the texture.
Adjust the consistency to your preference: for a thinner feel, add a bit more milk; for thicker, let it simmer a little longer.
You could use a plant-based milk (almond, oat, etc.) if you prefer.
Add toppings: bananas, berries, nuts, or extra cinnamon sprinkle—they bring extra flavor and texture.

Why I love this recipe

Because it reminds me of home, of Mexican mornings, and it fits into our journey of being more mindful with food—without giving up flavor. For me, this guava oatmeal has been a delicious way to start the day with something comforting, satisfying and full of character.

I hope you’ll try it and love it as much as we do! If you make it, send me a photo or tell me how it turned out—I always love hearing from you.

Mexican oatmeal with guava

A cozy Mexican guava oatmeal recipe inspired by home, full of flavor and tradition — like having dessert for breakfast!

5 from 1 vote

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Prep Time 10

Cook Time 8

Course Breakfast

Cuisine Mexican

Servings

Ingredients

3 cups of milk
8 tbsp old fashioned oats
5 guavas
1 cinnamon stick
2 tbsp brown sugar
3 pecans
1 pinch of salt

Instructions

In a pot with water, boil the guavas for about 6 minutes. Then blend until smooth.
Meanwhile, put the oats in the milk so they can rehydrate about 5 minutes; add a pinch of salt.
Bring the milk-oat mixture to a boil, add the cinnamon stick.
Add the guava puree—but pass it through a sieve or strainer so no seeds get through. (Pro tip: if you don’t, the milk can separate or “cut” — trust me, I learned the hard way.)
Stir in the brown sugar or sweetener of choice.
Let the oatmeal simmer for about 8 minutes (or longer/shorter depending on the thickness you like).
Serve warm or cold (yes, cold is also delicious). Top with the pecans if you like for a little crunch.