Ecuadorian fruity oatmeal drink - Colada de avena con naranjilla
Colada de avena is a traditional Ecuadorian fruity oatmeal drink, it is made with oats, naranjilla fruit, panela or brown sugar, water and cinnamon. Colada can be served cold on warm days or warm during cold winter days.
Course Breakfast, Drinks, Snack
Cuisine Ecuadorian, Latin American
Keyword Colada de avena, Lulo, Naranjilla, Oatmeal drink, Oats
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Ingredients
¾cupraw oats + 1 cup water
About 6 cups watermore or less based on how thick you want it
3-4cinnamon sticks
5-6fresh or frozen whole naranjillasalso known as lulo, or 14 oz frozen naranjilla pulp
½lbto ¾ lb panela or piloncillograted or in chunks – if you can’t find panela replace with brown sugar
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.