As for atole, traditionally it is made with corn masa, but rice, flour, blue corn, amaranth, oatmeal, cornstarch can used.
The thickness can range from porridge to a liquid consistency.
This is a healthier version using oatmeal. For gluten free, use amaranth flour or brown rice flour.
1/4 cup ground oatmeal (finely ground)
1 cup 1 % organic milk or more
2 1/2 cups water, (depends on how rich you want your atole)
1 cinnamon stick
Piloncillo sugar, to taste.
powdered cinnamon for sprinkling
Add the water and slightly bruised cinnamon stick into a saucepan and boil until the water attains a reddish color, about 15 to 10 minutes. Mix the ground oatmeal with milk and using a whisk, add this mixture to the water.
Cook until the mixture boils on a medium heat. Add more milk or water to adjust your consistency.
Serve in cafe au lait bowls sprinkled with cinnamon.