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.
*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.