Categories: Breakfast, Coconut, Oats, October2012, Whole Grains

Ingredients

• 1 1/2 cups steel cut oats
• 32 ounces (4 cups) vanilla almond milk
• 1 cup water
• 1/2 teaspoon salt
• 3 tablespoons coconut oil
• 1/2 cup sliced almonds
• 1 cup sweetened coconut
• 1/2 cup currants or diced raisins (optional)

Directions

1. Toast the oats in a dry skillet over medium high heat until browned and fragrant 2 or 3 minutes. Place in a slow cooker the oats, almond milk, water and salt. Cook covered on low heat for 7 to 8 hours.

2. Spread coconut and almonds in a single layer on a baking sheet covered with parchment paper or a silicone mat. Broil for 5 minutes six inches from the heat, stirring once halfway through. Then, check every one minute and bake until coconut and almonds turn a light brown. (This will take about 8 minutes total cook time.)

3. Stir coconut and almonds, coconut oil and currants into oatmeal.

4. Serve warm.

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