Mosh (Guatemalan Oatmeal)
Mosh is a milky oatmeal beverage served for breakfast in Guatemala and some other Central American countries. Unlike in the US, it is simmered for a long time with lots of liquid, making it drinkable. In this version, we soak the oats overnight, so that they cook more quickly in the morning.
Filed Under: Latin American Heritage Diet, Breakfast, Vegetarian, Gluten-free, Oats, Staff Favorites
Active time
5 minutesTotal time
8 hours, 20 minutesYield
2 servingsServing Size
1 heaping cupNutrition
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Ingredients
½ cup rolled oats (quick cooking will also work)
2 ½ cups of milk (we used low-fat milk, but any milk, including almond or soy, will do)
1 teaspoon agave syrup or honey
¼ tsp cinnamon
Instructions
- Combine the oats and 2 cups milk in a large jar or bowl, then refrigerate, covered, overnight.
- In the morning, bring the mixture to a low boil, then reduce heat to low and cook, stirring frequently, until creamy (about 15 minutes).
- When oatmeal reaches desired consistency (it should be drinkable), add the remaining ½ cup milk, agave and cinnamon, and stir over low heat for 1 more minute.
- Serve in two mugs.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Nutrition
Calories: 210Total Fat: 4.5g
Saturated Fat: 2g
Sodium: 135mg
Carbohydrate: 32g
Fiber: 2g
Sugars: 19g (Added Sugars: 3g)
Protein: 13g
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