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Ecuadorian colada morada easy version with oatmeal

Easy colada morada with oatmeal {Spiced oatmeal berry drink}

An easy version of the traditional Ecuadorian colada morada drink that is adapted for hard to find ingredients and is easy enough to make on a more frequent basis. This version is inspired by the classic oatmeal colada.
Course Drinks
Cuisine Ecuadorian, Latin
Keyword Easy colada morada, Oatmeal colada morada, Spiced oatmeal berry drink
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 1 cup raw oats + (the same amount of water for soaking)
  • 8 cups water more or less based on how thick you want it
  • 4 cinnamon sticks
  • 14 oz frozen naranjilla or lulo pulp replace with passion fruit or pineapple if you can’t find naranjilla
  • 2 cups blueberries fresh or frozen
  • 2 cups blackberries fresh or frozen
  • 2 cups strawberries diced
  • 4 whole cloves
  • 4 all spice berries
  • 2 pieces orange peel
  • A few lemon verbena leaves fresh or dry
  • A few lemongrass leaves fresh or dry
  • ½ lb panela grated or in chunks – if you can’t find panela replace with brown sugar - add more or less based on your preference


  • Place the oats to soak in 1 cup of water
  • In the mean time, combine 8 cups of water, naranjilla juice, cinnamon, spices, and panela in a large pot. Bring to a boil, reduce the heat and simmer for about 30 minutes. Add the orange peel and herbs during the last 5 minutes. Remove from heat and strain.
  • Blend the berries, the soaked oats and 2 cups of the naranjilla mix.
  • Strain the blended mix.
  • Mix the strained berry oat mixture with the naranjilla juice mix, return to heat and bring to a boil. Reduce the heat and cook over low for 5 minutes. Stir in the diced strawberries.
  • Serve warm or cold.