Sunday Brunch: Creamy Strawberry/Rapsberry Oatmeal w/ Chocolate Coconut Topping

I'll admit, this might be a bit rich for breakfast or brunch, but you can skip the topping if you'd not into the morning sweet.



Oatmeal Ingredients:
1/2 Cup Rolled Oats
1/2 Cup Soy Milk
1/2 Cup Water (about 3 tbsp less than 1/2 cup, the berry juice will make up for the rest)
4-5 Chopped Strawberries
7 or 8 Raspberries

Topping Ingredients:
1/4 Cup Unsweetened Coconut Flakes
4 tbsp Chopped Walnuts
3-4 tbsp Vegan Chocolate Chunks or Chips

Combine oats, soy milk and water in a pot and bring to a low boil over medium-high heat. Reduce heat and add the berries, stirring occasionally.

Meanwhile, melt chocolate in a double boiler (or use a small pot filled with an inch of water boiling over medium heat and a bowl that sits well on the top of the pot). In a pan, dry roast the chopped nuts and coconut until the coconut is a light brown. Remove from heat and stir into the melted chocolate.

Put the oatmeal in a bowl and top with chocolate mixture!

If you are omitting the topping, but still want a taste of coconut, leave out 3 tbsp of soy milk and replace with coconut milk instead.