Mmmmm mosh. Sounds kind of… mushy? Well, it is. It’s more or less oatmeal. But in Guatemala and other Central American countries, it’s the strongest meal of the day. I’m not quite sure when exactly I had my first bowl of mosh, but my most memorable was in a little cafe right next to Lake Atitlan. We had just hopped off of a an hour ride on a small motor boat with our backpacks and were waiting for our shuttle to take us back down to Antigua, Guatemala, as a pit stop before heading into Guatemala City, and the airport. It was a long day of travel.
Lucky for us, there was a little cafe that served coffee and mosh. My bowl was piping hot, sweet, and came with a banana. On a travel day like this, I know that a full belly is one of the best ways to fight off the motion sickness and this bowl of mosh (and some dramamine) did the trick. My husband did not have mosh and he was nearly climbing out the window of the shuttle trying not to puke on people. Word to the wise: when life hands you a bowl of mosh between wavy boat rides and windy road trips, you take it.
Authentic mosh takes hours to cook. It also uses cows milk. My recipe is not authentic, but it’s what I’ve been making for myself most mornings. Mosh is more liquidy than oatmeal and can be served in a mug instead of a bowl & spoon. Try different consistencies and see what you like. So what’s the twist? I like to use vanilla almond milk and then add fresh fruit to make it extra gooood.
What You Need
- 1/2 cup (roughly) plain rolled oats
- 1 cup (roughly) water or milk (i use almond milk, vanilla almond milk…)
- 1 tsp cinnamon
- fruit of your choice: banana, apple, or strawberries
What You Do
- Pour about a cup of almond milk into a sauce pan on the stove and turn the heat on low
- Shake in some oats. about a 1/2 cup.
- Add your cinnamon.
- Stir stir stir
- Drop in bite-size chunks of apple, banana, or strawberry
- Stir stir stir
- When the mosh starts to get a little foamy (not boil bubbly) this means it is almost done. The oats are beginning to really soften. If I were Guatemalan, I’d still plan on cooking this for an hour. But I’m not, so I’m calling this done and I’m calling this breakfast.
- Pour into a bowl or mug and top with a little honey or agave.
- Enjoy — but wait just a wee bit first so you don’t burn your face off.