Toasted Coconut and Almond Oatmeal
Nothing quite beats a comforting bowl of warm oatmeal on a cold winter morning… except maybe a bowl of warm Toasted Coconut and Almond Oatmeal! Try it once, I swear that breakfast will never be the same!
There’s nothing that I love me quite more after a good morning workout, especially a winter morning workout, than a comforting bowl of oatmeal. For some reason, just knowing that the oatmeal is waiting for me after all that hard work makes the effort feel so much easier…
Of course, whenever I have oatmeal post-workout, I always like to mix in a scoop of powdered whey to it, for the much needed boost of muscle repairing protein!
But seriously, this Toasted Coconut and Almond combination is probably the best I’ve had, like, ever! I am totally head over heels for it and I hope that you will love it as much as I do.
It does take a few minutes to make, so your tummy will have to be patient, especially after all the strenuous efforts you just put your body through. But if you’re like me and don’t ever get tired of eating the same thing for days on end, you can always make a larger batch and then reheat it all through the week.
Plus, no one says you have to have this post-workout… it also makes for a fantastic breakfast on a lazy week-end morning!
In a large saucepan set over medium-high heat, bring the coconut water and milk to a boil. Add the rolled oats and stir well, then bring back to a simmer and reduce the heat to low.
Cover and simmer for 8 to 10 minutes, stirring every now and then to prevent the oatmeal from attaching to the bottom of the pan.
Also, be sure to keep a close eye on things as oatmeal sometimes has a tendency to rise and even boil over if cooked over too high heat; Keep the heat to low and you should be fine.
While the oats are simmering, toast the sliced almonds in a small non-stick pan set over medium heat until they’re slightly golden and fragrant, about 5 minutes.
Once the oats are tender and the liquid has practically completely evaporated, stir in the toasted coconut flakes and sliced almonds, but be sure to save a little bit of each to garnish your oatmeal once it’s been plated…
Serve your oatmeal without delay and garnish the bowls with a pinch of toasted coconut flakes and a few almond slices, then hit the warm cereal with an additional splash of cold almond milk, if desired. Honestly, I say you should totally desire: the resulting contrast in textures and temperatures is totally out of this world!
Any potential leftovers can be refrigerated for up to one week and may be consumed cold or slightly reheated. To reheat, stir in a little bit of water or milk and reheat over low heat in a small saucepan or in the microwave.
But for now, best enjoy it fresh, while you still can!
Toasted Coconut and Almond Oatmeal
- In a large saucepan set over medium-high heat, bring the coconut water and milk to a boil.
- Add the rolled oats and stir well. Bring back to the boil and then reduce the heat to low; cover and simmer for 8-10 minutes, stirring every now and then.
- Meanwhile, toast the sliced almonds in a small non-stick pan set over medium heat until slightly golden and fragrant, about 5 minutes.
- Once the oats are tender and the liquid has practically completely evaporated, stir in the toasted coconut and almond (save a little bit of each to garnish) and serve immediately
- Garnish with a pinch of toasted coconut flakes and almond slices and hit with an additional splash of almond milk, if desired.