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!
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.
*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.