Desayuno de Avena (Oatmeal Breakfast)

Desayuno de Avena Recipe (Oatmeal Breakfast): A mixture of crunchy textures, delicious fruit and a touch of sweetness this is the perfect oatmeal breakfast.

Today I am going to commit a sacrilegious act. One no Dominican child is ever allowed to do. I am going to criticize my mother’s cooking, may the cooking goddess have mercy on my soul.

I hated my mom’s Desayuno de Avena (Oatmeal Breakfast) when I was a child. There was something about that bland, slimy concoction that turned my stomach. It wasn’t all my mother’s fault really, she just cooked it the way she herself had eaten it as a child, I assume, and the same way countless other children did. But to me there was nothing redeeming about that dish.

Desayuno de Avena Recipe (Oatmeal Breakfast): A mixture of crunchy textures, delicious fruit and a touch of sweetness this is the perfect oatmeal breakfast.Desayuno de Avena Recipe (Oatmeal Breakfast): A mixture of crunchy textures, delicious fruit and a touch of sweetness this is the perfect oatmeal breakfast.

Then I bore a child of my own. Truth be told oatmeal is all that is cracked up to be. Mom was right, it was really good for me.

My sweet spawn loves oatmeal, but that is because both mommy and daddy cook different versions, my husband serves it to her made in the traditional Danish way, and I have come up with a modified version of the one my mom served. And not to appear immodest, but my oatmeal will rock your socks off.

Aunt Clara

Desayuno de Avena Recipe (Oatmeal Breakfast)
 
Prep time
Cook time
Total time
 
Desayuno de Avena Recipe (Oatmeal Breakfast): A mixture of crunchy textures, delicious fruit and a touch of sweetness this is the perfect oatmeal breakfast.
Author:
Serves: 6 servings
Ingredients
  • 4 cups of rolled oats (not instant)
  • A pinch of salt
  • ¼ cup of coarse brown sugar
  • 1 cinnamon stick
  • 9 cups of milk (use substitute if you wish)
  • 1 cup of fruit of your choice, sliced (bananas, strawberries, plums, etc)
  • ½ cup of sliced almonds or nut of your choice
  • 1 teaspoon of powdered cinnamon
Instructions
  1. Mix oatmeal, salt, half the sugar, cinnamon stick and milk in a heavy saucepan and let it rest for 5 mins.
  2. Bring this mixture to a boil over medium heat. Start stirring to prevent it from sticking to the bottom.
  3. When the milk has been absorbed and you obtain a soft porridge remove from the heat.
  4. Serve in individual bowls, and garnish with the fruit and nuts, sprinkle with the remaining sugar and the cinnamon powder.

Notes
To make this according to the original Dominican recipe just skip the almonds and fruits. The original Dominican oatmeal is very simple (but with more sugar)

Comments

  1. my abuela made the bomb oatmeal with coconut milk,sugar,cinnamon,milk and it was a creamy bowl of goodness. i tried your recipe too and was so good with strawberries. thank you for all you recipes. i crack open your recipe book every time i have guest coming and they always want to know how i do it…but i show them the book and my sister and i just love your pastelon recipe becuase i tried two times before i bought your book and it was terrible the plantains were hard and the meat was bland but thanks to you im a better cook!

  2. Tonia

    I love it. Funny, YOU should say that… my boyfriend and I had a whole conversation about that yesterday. Like who really decides what is the perfect portion? And, why? And, why do we follow? It seems to me that the "recommended" serving on the back of a box or recipe cannot suit all. How can a very large person be satisfied with a tiny portion, and vice versa, how can a very little person eat a huge portion… or some people have little appetites, while some have large, regardless of their size.

    I just adjust your recipes to fit my needs. I was a little surprised one of the first times I made one of the rice recipes… I was cooking for three and I had sooooo much left, I think we ate rice for a week. Hahaha. But hey, on the bright side, I only had to cook one day. :-) Thanks for the awesome recipes!

  3. Funny you should say that. Over the years I have received complains over my portions being "too big", "too small", that my recipes had to account for bigger families (more portions), smaller families (less portions). At this point I am sure I will never get it right.

    Basically I go for less servings, bigger portions. In other words: pleasing nobody. :)

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