Yesterday was the very last day of my high school years. I have holidays until the beginning of September so I’m going to have free time. Lots of free time.
In the mornings I am usually too hungry to make anything special. So I just grab some oats and toast them, or soak them the night before.
Luckily, this isn’t the recipe that required must time and attention either. Perfect for those lazy morning of mine. The raspberries are from my wonderful grandma’s farm. She produces all kinds of fruit and veggies and sells them at a market near a huge lake in Hungary called Balaton.
Cocoa & coconut milk oatmeal:
serves 4, prep time: 15 minutes
1 1/2 cups old-fashioned oats
4 cups water
1/2 cup full fat coconut milk
1 tablespoon cocoa powder (I used organic)
sweetener of your choice
toasted coconut flakes to decorate
different coloured raspberry
pinch of salt
1. Put the oats, water, coconut milk, cocoa powder to a saucepan. Add a pinch of salt. Bring to boil, and simmer for 12 minutes or until reached a desired consistency.
2. Serve with raspberries and toasted coconut flakes. Put honey or maple syrup on top if required.