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!
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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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 238kcal
Author Sonia! The Healthy Foodie

Ingredients

Instructions

  • 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.

Notes

*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.

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 209mg | Potassium: 495mg | Fiber: 6g | Sugar: 4g | Vitamin C: 2.9mg | Calcium: 130mg | Iron: 2.2mg