The kitchens and food supply of the different regions of Costa Rica are as diverse as the landscapes and environment. While on a farm near Zarcero, I had limited products to purchase on a small budget, and I had only a hot-plate to cook on.
I created this sweet and spicy recipe to elevate plain "aveno integral" (natural oatmeal) for breakfast when I needed a rusted, yet sophisticated breakfast to invigorate my energy for my day on the farm.
- 2 cups of water
- 1/4 cup dried, shredded coconut
- 1 tsp cinnamon powder
- 1/4 tsp sea salt
- 1 cup gluten-free rolled oats
- 2 tbs ground flaxseed
- 1 very ripe plantain (for sweetness)
- 3 tbs extra virgin olive oil
- 1 tsp red chili flakes
- A pinch of salt
- Coconut milk, or other plant-based milk (optional)
- In a medium saucepan add water, shredded coconut, cinnamon powder, and sea salt. Bring liquid to a rolling boil, and then reduce the heat to simmering for 10 minutes.
- While the liquid is simmering, slice the plantains into rounds about 1/4" thick.
- Add oil to a pan and sprinkle 1/2 of the chili flakes into the oil.
- Heat the pan just until the chili-flakes start to sizzle.
- Add the plantains to the pan. Sprinkle with the remaining chili flakes and a pinch of salt.
- At about this time, you can add the oatmeal to the simmering liquid. It will cook uncovered for 5 minutes.
- Attend to the plantains. Fry until brown and then flip the plantains and brown on the other side.
- Reduce the heat for the oatmeal and cover saucepan and cook for an additional 5 minutes (or until most of the water is absorbed, but the oatmeal still looks chewy).
- Turn off the stove. Stir in the flaxseed to the oatmeal. Let sit covered for 5 minutes.
- Put a large spoon full of oatmeal into each bowl.
- Top each with 1/4 of the plantains.
- Using a small spoon, dribble oil over the top of plantains and add chili flakes for spice.
- If so desired, add coconut milk or other plant-based milk as desired.
Recipe created in Costa Rica