Bounty Oatmeal with Raspberries

Delicious and sweet breakfast or snack during the day.

Ingredients:

• 1 cup rolled oats
• 2 tablespoons coconut flakes
• 200 ml coconut milk from a can (or regular cow’s milk)
• 2 tablespoons sugar
• 50 g milk or dessert chocolate
• raspberries

Preparation:

1. Place the rolled oats in a saucepan and cover with a larger amount of cold tap water. Stir and pour out the murky water, repeating 2-3 times until the water runs clear without any husk residues.
2. Pour in fresh water, about 1 and 1/2 cups, add coconut flakes, and bring to a boil. Reduce heat, cover, and cook for about 10 minutes, stirring 2-3 times during cooking.
3. Remove the lid, add coconut milk and sugar. Stir well and remove from heat.
4. Spoon into bowls, sprinkle chopped chocolate and raspberries on top.