This recipe is an excerpt from my article “Pear + Cardamom Oat Colada” featured in the Autumn Vol 4 | Issue 14 | 2025 edition of Botanical Anthology. To learn about the history of this style of drink and the herbal benefits contained within, check out the entire article in the magazine! Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as a digital version here and as a printed version here.
Drink a comforting colada while enjoying a quiet moment on a crisp fall morning or winding down in the evening after a busy day. While the shift to the colder months often feels bittersweet, simple rituals, like sipping a warm brew and embracing gratitude, can help ease the transition.
Materials
- 1 c oats
- 7 ¼ c water
- 4 pears
- ¾ c brown sugar
- 3 tsp cardamom, powdered
Method
Pour the oats into a bowl and cover with 1 ¼ cups of water and set aside to soak while you prepare the rest of the ingredients.
Chop the pears, peeled or not, into small pieces, removing the core and seeds. Place in a blender with 2 cups of the water and blend until smooth.
Pour the pear puree into a sauce pan with the remaining 4 cups of water, brown sugar, and cardamom. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Remove from heat and let cool slightly so that it can be handled safely. Blend the mixture with the soaked oats, either in batches using a countertop blender or directly in the pot with an immersion blender.
Strain the mixture through a fine mesh sieve or cheesecloth, and return the strained liquid to the pot.
Reheat gently over low heat for 3–5 minutes, just until warmed through. Avoid boiling the liquid to prevent the drink from becoming overly thick or goopy.
Serve warm. Leftovers can be stored in the fridge and gently reheated, adding a splash of water to thin if needed.
