Coconut Raspberry Oatmeal with Macadamia Nuts

Ingredients for four servings:

1 cup rolled oats

1 1/2 cups coconut milk

1/4 cup macadamia nuts, chopped

1/2 cup fresh raspberries

1-2 tablespoons maple syrup or honey (optional, for sweetness)

Additional toppings (optional): shredded coconut, extra raspberries, or a drizzle of honey

Instructions:

1. In a saucepan, combine the rolled oats and coconut milk. Bring the mixture to a gentle boil over medium heat.

2. Reduce the heat to low and simmer the oats, stirring occasionally, until they reach your desired consistency. This usually takes about 5-7 minutes.

3. While the oats are cooking, heat a small pan over medium heat. Add the chopped macadamia nuts and toast them until they are golden and fragrant, about 2-3 minutes. Keep an eye on them to prevent burning.

4. Once the oats are cooked, remove the saucepan from the heat. Stir in the toasted macadamia nuts and fresh raspberries. If you prefer a sweeter oatmeal, you can add maple syrup or honey at this point.

5. Give everything a good stir to combine, and then divide the oatmeal into four serving bowls.

6. Top each bowl with additional toppings of your choice, such as shredded coconut, extra raspberries, or a drizzle of honey.

Serve the Coconut Raspberry Oatmeal with Macadamia Nuts warm and enjoy this tropical and nutty breakfast delight!