Colada de avena is a oat and fruit drink that is popular in Ecuador. You might also hear this beverage called refresco de avena, or quaker (after the popular brand of oats). It can be made with different fruits, but naranjilla, a delicious tart fruit, is one of the most common.
Blackberries, called moras in Ecuador, are a tasty addition to a colada de avena. They are, in fact, one of the ingredients used to make Colada de Morada— a special version of the beverage that is made with several different fruits & spices and purple corn flour to celebrate Día de los Disfuntos. But, their tart-sweet flavor still pairs nicely with the oats and warming spices in this very simplified version.
Coladas are often served with lunch, but are also a nice accompaniment to breakfast. They can be enjoyed warm on cold, rainy days or chilled on hot, sunny days.
This recipe makes a big batch. Store any leftover in the refrigerator and enjoy within a day or two. I can’t speak to exact shelf life as this fruity drink doesn’t last long at our house. Kids love colada de avena!
Colada de Avena con Mora (Blackberry Oat Drink)
Ingredients
Equipment
Method
- Add oats and a cup of water to a bowl and let soak for 30 minutes. While the oats are soaking, combine the blackberries, panela, 1 liter of water, and spices to a pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the star anise and strain out the blackberries, reserving the liquid. Add the berries, and 1/2 liter of water to a blender and blend well. Then strain to remove the blackberry seeds. Return the liquid to the blender with the soaked oats and blend until smooth.
- Pour the liquid back into the pot with the panela and fruit infused liquid and stir to combine. Heat gently on low, stirring occasionally, for about 5 minutes.
- Remove from the heat and serve warm, or let cool then pour into a glass bottle and store in the refrigerator to serve chilled.
