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Ecuadorian fruity oatmeal drink - Colada de avena con naranjilla
Colada de avena con naranjilla is a traditional Ecuadorian drink that blends oats with the unique tart flavor of naranjilla fruit and the sweetness of panela. The beverage has a smooth, creamy texture achieved through blending soaked oats and simmering the mixture with cinnamon sticks. It can be served warm for a comforting breakfast or chilled with ice on warmer days, making it versatile across seasons.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Course:
Breakfast, Drinks, Snacks
Cuisine:
South American, Ecuadorian
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.
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