Colada de avena con naranjilla

Colada de avena con naranjilla

Ingredients

• ¾ cup raw oats + 1 cup water
• About 6 cups water, more or less based on how thick you want it
• 3-4 cinnamon sticks
• 5-6 fresh or frozen whole naranjillas (also known as lulo), or 14 oz frozen naranjilla pulp
• ½ lb to ¾ lb panela or piloncillo, grated or in chunks – if you can’t find panela replace with brown sugar

Instructions

1. Soak the oats in 1 cup of water
2. If using whole naranjillas, cut them in half and scoop out the flesh, then blend the flesh until a smooth pure is obtained.
3. 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.
4. Remove and let cool down until safe to handle, at this point strain the warm naranjilla and cinnamon mixture.
5. Blend about 2 cups of this mixture with the soaked oats and the remaining naranjilla puree or pulp.
6. 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.
7. Remove from heat and strain again if desired.
8. Serve warm for breakfast or on cold days and cold with ice on warm days.

Source: https://www.laylita.com/recipes/colada-de-avena-con-naranjilla-or-ecuadorian-oatmeal-drink/s