For the oat milk:
For the oat milk:
Leave the oat flakes in a bowl with water for at least 30 minutes. Strain the oat and rinse with water. Put it in a blender with the rest of the ingredients, add 4 cups of filtered water. Blend for about 2 minutes and allow to rest for 1 hour. Strain the oat milk through a gauze, cloth, or a fine sieve to separate the liquid from the remainder of oat flakes. Strain 2 or 3 more times to eliminate the remainder completely, and store it in a hermetic container in the fridge for up to 5 days.
For the porridge:
Pour 1 and a half cups of oat milk, 1 cup of oat, and the tablespoon of grated coconut into a small pot. Cook for 5 to 8 minutes over low heat, stirring constantly. When the oat starts to become thick with a creamy and soft texture, turn off the heat and pour it in a bowl. On top of the mixture, put the sliced strawberries, hazelnuts, and chocolate pieces, which will melt with the heat. Sprinkle grated coconut and cinnamon.
