Oatmeal Atole

Atole reminds me of Salep in Turkey. Salep is a flour made from the tubers of the orchid plant. The flour has a starch-like feel and is used in hot beverages and dessert like ice-cream. Salep is very popular in the lands of Ottoman Empire.
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.

Method:

1/4 cup ground oatmeal (finely ground)
1/4 cup ground almond meal
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

Method:

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, almond meal 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.