Atole de Avena with Banana, Toasted Pepitas & a Whisper of Chamomile

Why it works

This atole pairs tryptophan-rich warm milk with the complex carbohydrates of masa and oats. That carbohydrate load nudges insulin to clear competing amino acids out of the bloodstream, which leaves the path open for tryptophan to reach your brain and get turned into serotonin and melatonin. Chamomile steeped into the milk brings apigenin, a flavonoid that binds GABA receptors and is tied to calmer, easier sleep onset. Banana and pepitas add magnesium and potassium for muscle relaxation and steady overnight rest. The whole dish stays warm and low in fat, so it settles your stomach instead of starting the heavy digestion that fragments sleep.

Ingredients

• 2 cups whole milk (or unsweetened soy milk for higher tryptophan)
• 1 chamomile tea bag (or 2 teaspoons dried chamomile in an infuser)
• 1/3 cup old-fashioned rolled oats
• 2 tablespoons masa harina
• 1 ripe banana, mashed
• 1 (3-inch) stick Mexican cinnamon (canela), or 1/2 teaspoon ground cinnamon
• 2 tablespoons piloncillo or brown sugar
• 2 tablespoons raw pumpkin seeds (pepitas)
• Pinch of fine sea salt

Method

1. Warm the milk with the cinnamon stick in a saucepan over medium-low heat until steaming but not boiling. Turn off the heat, add the chamomile, and steep for 5 minutes, then remove the tea bag and cinnamon stick.
2. In a small bowl, whisk the masa harina into 1/3 cup cool water until smooth with no lumps.
3. Return the infused milk to medium-low heat. Stir in the oats and the masa slurry and cook, whisking often, for 8 to 10 minutes until slightly thickened and velvety.
4. Stir in the mashed banana, piloncillo, and salt, and cook 1 to 2 minutes more until the sweetener dissolves and the atole coats the back of a spoon.
5. Meanwhile, toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes until puffed and fragrant.
6. Ladle the warm atole into two mugs or bowls, top with toasted pepitas and a dusting of cinnamon, and sip slowly.