For this classic Ecuadorian Colada, simple ingredients like oatmeal, piloncillo (panela) or brown sugar, naranjilla pulp and cinnamon stick comes together for a rich, creamy, nourishing and refreshing breakfast drink. Naranjilla pulp is very tangy; with a taste similar to pineapple and lemon. Colada can be served warm or cold!
- 1 1/2 cups oatmeal
- 3 cups water
- 4 cups naranjilla pulp
- 450 grams pioncillo (or 2 cups of brown sugar)
- 6 cinnamon sticks
Combine oatmeal and water in a large bowl. Soak oatmeal for at least 10 minutes.
Place oatmeal in a blender along with naranjilla pulp. Blend for 1 minute.
Pour about 9 cups of water in a large pot. Stir in blended mixture, piloncillo and cinnamon sticks.
Cover pot and bring the mixture to a slow simmer for about 15 minutes.
Strain mixture, using a fine mesh strainer.
Serve hot or cold.