Ecuadorian fruity oatmeal drink - Colada de avena con naranjilla
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Cuisine
South American, Ecuadorian
Ecuadorian fruity oatmeal drink - Colada de avena con naranjilla
Description
This Ecuadorian fruity oatmeal drink combines raw oats soaked in water with the citrusy pulp of naranjilla, also known as lulo. The recipe starts by soaking oats and preparing a naranjilla puree from fresh or frozen fruit. A mixture of water, naranjilla puree, cinnamon sticks, and panela sweetener is simmered for half an hour to blend flavors. After straining, the soaked oats and remaining puree are blended with part of the liquid mixture, strained again, and combined before boiling briefly to thicken and mellow the oat flavor.
The resulting drink has a creamy, textured mouthfeel, brightened by the tartness of naranjilla and deepened by the warm spice of cinnamon and the caramel notes of panela. Serving options include warming it for breakfast or cold over ice for refreshment on hot days.
Ingredients
- ¾ cup oats raw oats, plus 1 cup water
- ¾ cup water raw oats, plus 1 cup water
- water more or less based on how thick you want it, about 6 cups
- 3-4 cinnamon stick
- 5-6 naranjilla also known as lulo, or 14 oz frozen naranjilla pulp, fresh or frozen, whole
- ½ lb panela grated or in chunks - if you can’t find panela replace with brown sugar, or piloncillo, to ¾ lb
Instructions
- Soak the oats in 1 cup of water
- If using whole naranjillas, cut them in half and scoop out the flesh, then blend the flesh until a smooth pure is obtained.
- In a saucepan combine the 6 cups of water and half of the naranjilla puree or pulp, the cinnamon sticks and the panela, bring this mixture to a boil, reduce the heat and simmer for about 30 minutes.
- Remove and let cool down until safe to handle, at this point strain the warm naranjilla and cinnamon mixture.
- Blend about 2 cups of this mixture with the soaked oats and the remaining naranjilla puree or pulp.
- Strain the blended oat mixture and combine it with the strained naranjilla mixture in a saucepan and bring to a boil on medium heat, stirring occasionally, let it boil until it thickens and loses the raw oat flavor, about 5 minutes.
- Remove from heat and strain again if desired.
- Serve warm for breakfast or on cold days and cold with ice on warm days.
User Reviews
Overall Rating
4.9
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