Vegan "Almond Joy" Oatmeal Recipe
Photo: Sarah Ashley Schiear
Serves 4
1 cup steel-cut oats
1 1/4 cups almond milk, or other milk substitute
1 cup dried, unsweetened coconut, separated
1/4 cup plus 2 tablespoons coconut palm sugar
1/4 cup raw cacao powder
1 Tbsp. coconut oil
1/2 tsp. kosher or sea salt
1/4 tsp. pure vanilla extract
1/2 cup sliced almonds
1/4 cup dried, unsweetened coconut
Chopped or shaved raw dark chocolate, optional
Bring 4 cups water to boil. Stir in oats. Turn heat down to a low simmer and cook, stirring occasionally, for about 25 minutes. Add almond milk, coconut, sugar, cacao, coconut oil, salt and vanilla.
Toast almonds and coconut lightly in a dry skillet (start with almonds and add coconut as they start to brown).
Serve warm oatmeal topped with almonds, coconut and chocolate, if desired.
Ingredients
Directions
Bring 4 cups water to boil. Stir in oats. Turn heat down to a low simmer and cook, stirring occasionally, for about 25 minutes. Add almond milk, coconut, sugar, cacao, coconut oil, salt and vanilla.
Toast almonds and coconut lightly in a dry skillet (start with almonds and add coconut as they start to brown).
Serve warm oatmeal topped with almonds, coconut and chocolate, if desired.