Santo Tomas D Aquino

Ingredients
Cup raw oatmeal + 1 cup water for soaking
~ 8 cups of water, adjust more or less depending on how thick you prefer
3-4 cinnamon sticks
14 ounces of pineapple concentratenaranjilla or, if not find naranjilla replace with pineapple or passion fruit juice
2 cups blueberries or bilberries, fresh or frozen
2 cups blueberries, fresh or frozen
2 cups strawberries orstrawberries, chopped
4-5 seeds or fresh peppercorns
4-5 cloves
2 pieces of orange peel
Some branches of verbena, fresh or dried
Some branches of Cedron, fresh or dried
½ to ¾ lb. lb.brown sugar grated or chopped, adjust to your liking and replace with brown sugar if you do not find panela
Soak the raw oats with cup of water
Meanwhile, bring 8 cups of water, juicenaranjilla, panela, cinnamon and other spices in a pot of good size. Bring to a boil, reduce heat and simmer for 30 minutes. Add the orange zest and herbs during the last 5 minutes. Remove fromheat and sift.
Puree the blackberries and blueberries with soaked oats and 2 cups of the mixture you just prepared naranjilla.
Sift the mixture liquefied.
Put the sifted oat mixture with theremaining mixture naranjilla in a pot, bring to a boil, reduce heat and cook on low for 5 minutes. Add the chopped fresh.
Serve hot or cold colada morada.
Preparation
Soak the raw oatswith cup of water
Meanwhile, bring 8 cups of water, juice naranjilla, panela, cinnamon and other spices in a pot of good size. Bring to a boil, reduce heat and simmer for 30 minutes. Add theorange zest and herbs during the last 5 minutes. Remove from heat and sift.
Puree the blackberries and blueberries with soaked oats and 2 cups of the mixture you just prepared naranjilla.Sift the mixture liquefied.
Put the sifted oat mixture with the remaining mixture naranjilla in a pot, bring to a boil, reduce heat and cook on low for 5 minutes. Add the chopped fresh.