This dish is very dear to me and evokes so many memories. I remember my grandma making Avena (Old-Fashioned Mexican Oatmeal) for me when I was a little girl. I also remember my mom making it for my grandma when she was in her late 90s and too old to cook. My mom used to make it into an Atole de Avena by placing cooked avena in a blender with additional whole milk and would puree it until thin and serve it to my grandma in a coffee cup to drink. Filled with heart-healthy fiber and complex carbohydrates, oatmeal is a nourishing source of energy—and its budget-friendly, easy to customize with your choice of milk (I like to use lactose-free milk) and all sorts of garnishes. Oatmeal and fiber-rich garnishes can keep our hearts (and our digestive systems) in good shape. It’s also very filling, which makes it a nutritious breakfast to start the day. I slow cook the oats in water steeped with canela (cinnamon sticks) and serve oatmeal with lactose-free milk for me, whole milk for my son, and ...