This super easy breakfast dish has become one of my husband's favorites. You just need to remember to start it the night before you want to serve it for breakfast.
1/2 cup uncooked oatmeal
1 tablespoon ground flaxseed
1 pint fresh raspberries
2 tablespoons honey
2 tablespoons shredded coconut
3 tablespoons sliced or slivered almonds
1 cup buttermilk (I think yogurt would also work OK)
1/2 teaspoon vanilla
blueberries or blackberries for garnish (optional--I didn't use)
Combine oats and flax. Mash 1 cup of the raspberries with the honey. Set aside remaining berries for garnish.
Toast coconut and almonds in skillet and add to the oat mixture. You can reserve 1 tablespoon of the nuts for topping the cereal if you like. I have made the dish without toasting the nuts and it is still good.
Add buttermilk and vanilla to the oats. Add raspberry mixture and stir to combine. Refrigerate for 4-12 hours. Serve topped with remaining berries.
Adapted from AICR Health-e-Recipes