Oatmeal Bounty with Raspberries

A simple idea for a nutritious and healthy breakfast.

Ingredients

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

Preparation

1. Pour the rolled oats into a saucepan and cover with a larger amount of cold tap water. Stir and pour off the cloudy water, repeat 2 – 3 times until the water is clear without any husk residue.
2. Pour fresh water, about 1 and 1/2 cups, add shredded coconut, and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, stirring 2 – 3 times in between.
3. Remove the lid, add coconut milk and sugar. Stir and remove from heat.
4. Serve in bowls, sprinkle chopped chocolate and raspberries on top.