| Ingredient | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Milk | 4 cups |
| Brown sugar | 1 cup |
| Butter | 2 tablespoons |
| Cinnamon sticks | 2 sticks |
| Ground cloves | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Grated coconut (optional) | 1/2 cup |
| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 10g | 6g | 30g |
| sugars | fibre | protein | salt |
| 20g | 3g | 6g | 0.3g |
Why I Love Colombian Natilla de Avena
Allow me to introduce you to a delightful Colombian dessert, Natilla de Avena. This creamy and comforting treat has found a special place in my heart, bringing together the warmth and richness of oats with the exotic spices of cinnamon and cloves. As you may know from my bio, my background is steeped in the flavors of Creole and French cuisine. But when I came across this traditional Colombian recipe, I was immediately captivated by its simplicity and depth of flavor, reminiscent of the comforting desserts from my own childhood.
A Global Fusion of Comfort
What initially drew me to Natilla de Avena was its similarity to other classic comfort desserts that I adore. With ingredients like rolled oats, milk, and brown sugar, it reminded me of a luxurious rice pudding but with a unique twist thanks to the inclusion of spices like cinnamon and cloves. The texture and warmth also brought back memories of the porridges I enjoyed growing up in Louisiana, particularly on those rare chilly mornings when a hearty breakfast was just what the soul needed.
The Role of Spices: Cinnamon and Cloves
The aromatic burst of cinnamon sticks and the subtle warmth of ground cloves elevate this dish from a simple oat-based pudding to something truly magical. Cinnamon has always been a favorite in my kitchen, often featuring in my baking and cooking endeavors. It’s a spice that resonates deeply with me, reminding me of French pastries and Creole spice blends. The addition of cloves adds another layer of complexity, making it a dessert that’s not just tasty but also enveloping, like a hug in a bowl.
Of course, no discussion of this dish would be complete without mentioning how versatile it is. The optional grated coconut not only provides a delightful texture but also adds a tropical flair that complements the other ingredients perfectly. I often find myself adding it in, especially when I’m in the mood for something a bit more exotic.
And speaking of inspiration, I must give credit to the Colombian culinary traditions that sparked my obsession with this dessert. Acclaimed Colombian chef Bernardina Arévalo has been a significant influence, with her passion for reviving traditional Colombian dishes. Her take on classic recipes has encouraged me to explore beyond my culinary comfort zone and embrace global flavors.
In terms of pairing, Natilla de Avena works wonderfully alongside a variety of dishes. Try serving it after a hearty Colombian meal like sancocho or enjoy it as a stand-alone dessert with a cup of rich coffee. Either way, it’s sure to leave a lasting impression on your taste buds and your heart.
I hope you’ll find as much joy in making and savoring Natilla de Avena as I have. This recipe is a beautiful example of how food can bridge different cultures, bringing us all a little closer together through the universal language of flavor.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Milk | 4 cups |
| Brown sugar | 1 cup |
| Butter | 2 tablespoons |
| Cinnamon sticks | 2 sticks |
| Ground cloves | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Grated coconut (optional) | 1/2 cup |
Method
Step One
In a large pot, combine the rolled oats and 4 cups of milk. Let the oats soak for about 10 minutes to soften them.
Step Two
Add the brown sugar, cinnamon sticks, ground cloves, and salt to the pot. Stir well to combine all the ingredients.
Step Three
Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, stirring occasionally to prevent sticking, for about 20-25 minutes or until the oats are completely cooked and the mixture has thickened.
Step Four
Remove the pot from the heat and discard the cinnamon sticks. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
Step Five
If using, fold in the grated coconut for added texture and flavor.
Step Six
Transfer the Natilla de Avena to serving bowls and let it cool slightly before serving. You can enjoy it warm or let it cool completely and refrigerate for a chilled version.
