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A Mother’s Day Surprise

Avena Oatmeal Breakfast Smoothies

Photo by Andrew Meade

When I was little, I loved to surprise my mom by making breakfast myself. She was always the one in the kitchen, and I felt like I was giving her such a treat whenever I managed to wake up early and make my way into the kitchen. Sometimes it was just toast and coffee, but she was always so happy and proud. What better day to surprise mom than on Mother’s Day? Let mom sleep in and take the kidlets in the kitchen to whip up two very easy recipes: old-fashioned oatmeal smoothies paired with cheesy yucca buns. Mom will feel appreciated and will be delighted—and better yet, the entire family gets to enjoy them. Buen provecho!

Old-fashioned Avena Oatmeal Breakfast Smoothies

Serves 4

1 cup old-fashioned oatmeal
6 cups milk, plus more if needed
2 tablespoons to ¼ cup sugar
1 teaspoon vanilla extract (optional)
Pinch of cinnamon

1. Place the oats and milk in a medium saucepan over medium-high heat and bring to a rapid simmer. Reduce the heat to medium-low and cook, stirring constantly, until the oatmeal is thick, about 10 minutes. Add sugar and cinnamon to taste and set the oatmeal aside to cool slightly. Transfer the oatmeal to a container and refrigerate it for at least 2 hours or overnight.

2. Transfer to a blender and puree until smooth, add the vanilla (if using) and add more milk if you want it thinner. Serve cold.


Yucca Buns (Pan de Yucca)

Yields 10 buns

1 cup tapioca flour, plus extra for kneading
1 teaspoon baking powder
2 cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated
2 large egg yolks
¼ cup heavy cream, if needed

1. Preheat your oven to 350°F. Line a baking sheet with aluminum foil, grease the foil with vegetable cooking spray, and set aside.

2. Whisk the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Once the dough forms a ball, turn it out onto a lightly floured board and knead it with your hands until the dough is smooth, evenly textured and not sticky. If the dough doesn’t come together or seems too stiff to knead, then add cream, 1 tablespoon at a time, until it comes together and is supple.

3. Divide the dough into 10 even pieces and shape them into little crescents or balls. Place them 1 inch apart on the prepared baking sheet and bake until the rolls are pale gold (not browned), 15 to 17 minutes. (they will still be tender and soft). Cool on a wire rack for 5 to 10 minutes and serve while still warm.

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