Breakfast Oat Pudding/Mingau de Aveia

Breakfast Oat Pudding/Mingau de Aveia

The scoop on this recipe…

Are you all grown up and still hate oatmeal?

I don’t know about you but I was one of those kids who hated oats. My Mom did what any good mother would do and tried her best to entice my brother and I to eat oatmeal for breakfast. But it took an awful lot of sweetener. To me, the thick, gluey texture of oatmeal needed a lot of surgery redemption. I still prefer my oats on the sweet side. But Brazil brought a much-needed renaissance to my oatmeal game. The result was this breakfast oat pudding.

 

What made me fall in love with oats?

One word: Mingau. Pronounced “Ming-gow,” this dish accomplishes a wonderfully surprising texture by turning the tables on the rules of oatmeal-making. In my recollection, the American rule for avoiding yucky, caulky oats is, “don’t add too much liquid and, for heavens sake, DON’T STIR.” And the rule for Mingau – three parts liquid to one part oats and stir, stir, stir! The result: a very light, mildly sweet pudding; creamy but with texture. The oats become so tender that they almost melt in your mouth.

This is what I call the poor man’s comfort food! Many times when my husband and I were trying to stretch out our food budget, I made this oat pudding, or Mingau, for breakfast. It’s healthy, cheap, and soothing to an empty stomach and tired  mind.

Top it with anything – Fruit, nuts, seeds, yogurt, chocolate, chocolate, and chocolate. Did I mention chocolate? If you want to elevate this humble breakfast to an almost guilt-free desert, go ahead and give it a little chocolately love. Mmmmmm… Maybe some strawberries too. Am I tempting you too much?

Sigh. Someday they will recgonize chocolate for what it really is: a powerful womens’ health supplement. But until then, go ahead, I won’t be tattling on you as that would make me a exemplary specimen of hypocrisy!

Ok. So before we start cooking…

 

A few notes on this recipe…

As always, I used what I had in my kitchen. Therefore, some of the ingredients in this recipe – like “rapadura batida” or in English, whipped cane sugar, may not exist in your kitchen let alone your local grocery store. So feel free to substitute. The idea is to have something to add sweetness. If all else fails, just melt in a bar or two of chocolate, no big deal! But for real, some options include honey, stevia, brown sugar, really sweet fruit or juice concentrate… long live creativity!

So, here we go!

 

Breakfast Oat Pudding/Mingau de Aveia

April 27, 2019
: 2
: 5 min
: 10 min
: 15 min
: Easy

A light, sweet oat bowl that can be enjoyed for breakfast and dessert.

By:

Ingredients
  • 3 Cups Milk of Choice, OR
  • 3 Cups Water + 1/4 Cup preferred Milk Powder
  • 1/2 Cup Whipped Cane sugar in chunks OR
  • Preferred sweetener to taste
  • 1 Cup Oats
  • 1/4 teaspoon cinnamon powder
  • A pinch or two of salt
Directions
  • Step 1 If making your own milk, add the water, powder and sweetener into a blender and mix on high for 3 minutes. For pre-made milk, blend the sweetener until fully incorporated. For some sweeteners, this step can be skipped, and you may simply stir it in.
  • Step 2 Set out the dishes you want to use for serving. You will need to transfer the finished Mingau as quickly as possible to get the best results in presentation.
  • Step 3 Combine milk, oats, cinnamon and salt into a pot. Stir constantly with a whisk until the mixture comes to a boil. Stir for 1 minute at boiling point and then remove from the heat.
  • Step 4 Using a spatula, immetiately portion out the Mingau onto plates or into bowls and allow to cool for 5 minutes before serving.
  • Step 5 While it cools, you can prepare and add your desired toppings.
Share what you love!

Like what you see?

Sign up for AWBK email and you'll receive news on all the awesome eats and reads to come!



10 thoughts on “Breakfast Oat Pudding/Mingau de Aveia”

  • That looks so good and sounds so yummy that I decided to try it for breakfast… Of course with my own variations. LOL I decided to make it in the microwave oven. In my experience if I put it in this last 4 quart container and add some fruit or raisins or nuts it doesn’t seem to boil over. So, I ended up adding a few raisins. I tried about 1 tablespoon of the chocolate baking powder and about a tablespoon of honey. Could definitely use more sweetener.

    Attachment

    • So here is the finished product including sprinkled pecans… Yum.

      I chose to use about half water and half coconut milk/cream. Adding the raisins seems to cause this churn while it’s microwaving… Sort of like storing if you’re making this in a pan on the stove.

      It is creamy and GOOD !

      Attachment

        • I don’t know if you noticed it, but the honey I used was some that my husband and I were given when we visited Brazil last summer. It has this wonderful flavor that I have not tasted in the honey that I get here in the US. For other blog readers, if you ever get a chance to visit Brazil… Definitely do it !

        • This is so true… Brazil has a special variety of honey, and the flavor is SO GOOD! I’m thinking about writing a post on this topic of Brazilian honey. It is definitely a culinary attraction.

  • I”m guessing this would be good layered w dried fruits and some spicy granola. And maybe even some quinoa.

Leave a Reply

Your email address will not be published. Required fields are marked *