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.

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