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.

Sunday Brunch: Peaches and More Cobbler

Filling:
6 Peaches
1 or 2 Pears
Small Container of Raspberries
1/3 cup Sugar
4 tbsp flour

Topping:
1 Cup Flour
1 Cup Oats
1/2 cup Brown Sugar
Margarine (just enough to make the mixture crumbly..about 1/4 cup or so)

Preheat oven to 400F.

Slice peaches and pears into thin slices (no pits or seeds obviously) and add with the raspberries in a bowl. Coats with the 1/3 cup sugar and 4 tbsp flour and stir. Lay out in a 9x13 pan and set aside.

In a separate bowl, stir together the flour, oats and brown sugar. Knead in margarine in small amounts until the mixture sticks together in a way you can crumble it over the fruit.

Top the fruit mixture with the crumble and heat until the fruit sizzles, then broil until the top is browned.