Keep it cool in the kitchen by mixing up a little cold porridge the night before. The oats will soften to a delicious tender texture, and the raspberries will leave pretty pale stains here and there.
Combine ⅓ cup rolled oats, ¼ cup plain Greek yogurt, 2 tablespoons coconut milk, ¾ cup loosely packed fresh or frozen raspberries, and a small pinch of fine sea salt. Cover and refrigerate at least 4 hours or overnight. In the morning, taste and add up to 1 teaspoon of honey, if desired. Top with a few whole raspberries and 1 tablespoon each toasted sliced almonds and coconut flakes. Taste and add honey, if desired. Serve with the toasted almonds, coconut, and reserved berries on top.