"This is not going to be as heavy as the regular arepas."

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Early in the video, Perasso explained that her approach to cooking is centered on flexibility instead of precision.

“The best way to cook is making it with your intuition and just feeling what you’re cooking, trying it, and tweaking it,” she said.

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Using quick oats, oat flour, regular flour, salt, and water, she gradually mixed the ingredients together while explaining that it’s perfectly fine to adjust the consistency along the way.

Rather than stressing over exact quantities, Perasso reassured viewers that adding more water or flour can easily fix the texture if something doesn’t turn out as expected.

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One of Perasso’s biggest tips was incorporating whole oats into the mixture for additional texture.

She explained that allowing the batter to rest for a few minutes helps it reach the right consistency before cooking. While waiting, she recommended preheating the pan over medium-low heat with butter or oil.

Instead of shaping traditional arepas by hand, Perasso poured the batter directly onto the skillet, comparing the process to making pancakes.

“This is never gonna look pretty,” she joked. “This is meant to be a little more healthy and just a different taste.”

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While the arepa cooked, Perasso prepared a straightforward breakfast filling featuring low-fat mozzarella cheese, scrambled eggs, and sliced avocado.

She explained that she enjoys adding protein to her meals and suggested eggs as one of her favorite pairings for the oatmeal arepas.

Although she admitted she slightly broke the arepa while cutting it to share, Perasso appeared pleased with the final result.

“I think it’s great,” she said before encouraging viewers to give the recipe a try. “I hope you try it, and I’ll see you in the next video. Bye.”