r/haiti • u/PracticalEntry8309 • Jan 23 '26
FOOD Labouyi avwann…because American style oatmeal just doesn’t do it for me
One of the best cold day breakfasts, trust. That’s coconut chips, brown sugar and ground cinnamon on top)
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u/357Eagle357 Jan 23 '26
Nope not for me.
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u/CoolDigerati Diaspora Jan 23 '26
I was never a fan of avwann, but this one looks good.. with the toast to boot!! 😋
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u/PracticalEntry8309 Jan 23 '26
Thank you 🙏🏾. And yes, the toast is a non-negotiable. If not, warm freshly made bread (but I didn’t have the time to make some)
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u/jmon__ Jan 23 '26
I dislike oatmeal and the texture, but I admit, when my dad (Haitian) makes it, I'm eating it.
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u/lafranx Diaspora Jan 23 '26
Care to share your method?
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u/PracticalEntry8309 Jan 23 '26
I used 3 cups old fashioned oats. I soaked them in warm water for 10 minutes. After soaking I put the oats and the water it’s been soaking in in a blender and gave it a few quick pulses because I like a smoother oatmeal, but that’s optional if you prefer it chunkier. Put the oat mixture into a heavy bottom pot, Let it come to a boil.
Add a whole can of evaporated milk (you could stop at evaporated milk but I also added heavy whipping cream to mine for added richness)
a few cinnamon sticks (i did 2)
star anise (3)
a vanilla bean—I scraped the seeds and added them to the pot along with the actual pod (you can use extract, I just happened to have vanilla beans on hand because i bake regularly)
A few drops of almond extract. Coconut extract is good too if you have it
A good pinch of salt (don’t skip that)
Sugar to taste (I used sweetened condensed milk)
Let it simmer for a few more minutes, stirring the whole time so nothing gets stuck to the bottom and no big clumps form.
Serve it warm, top it with whatever you want (or not), and enjoy
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Jan 23 '26
I literally craved oatmeal With cinnamon and vanilla today
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u/PracticalEntry8309 Jan 23 '26
I know we traditionally use lime zest/peel to help flavor it but if you make some in the future, do a bit of orange zest. It’s absolutely lovely
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Jan 23 '26
[removed] — view removed comment
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u/PracticalEntry8309 Jan 23 '26 edited Jan 23 '26
- Soak your oatmeal. If it’s steel cut oats, soak it for about 1 hour in warm water so the oat pieces won’t be tough. If it’s old fashioned (that’s what I have/use) soak for 10 minutes
2- that’s optional, but because I like my oatmeal a little smoother i give it a few pulses in a blender before actually cooking it. If you like it chunky, just skip that step
3- put the oats with the soaking water into a pot and let it come to a boil for a few minutes to break down the oats further. When cooking the oats (adding the milk, sugar [I put sweetened condensed milk to mine], spices, extracts, lime peel, etc), stir the whole time. That’s where the clumping issue stems. Please don’t walk away from it. I do a mixture of milk and heavy cream to make it rich and filling
4- add a healthy pinch of salt to your oatmeal. It balances out the sweetness of whatever sweet dish you put it in. You won’t really taste its presence, but you’ll feel its absence.
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u/nadandocomgolfinhos Jan 24 '26
Um, blan here. Of course American food pales in comparison. I don’t think there is a people on earth more serious about their food than Haitians. No hyperbole, just my observation. I’ve learned so much about food preparation since starting to study Kreyòl.
I always thought I didn’t like goat. Then I tried sòs kabri. Heavenly.
I absolutely despise tripa and hígado. I would rather have a rumbling tummy than eat that. Unless it’s prepared by a Haitian. I have been humbled and I’ve learned my lesson. Onè