Coconut Almond Breakfast Oats
- 2 cups of steel cut oats
- 6 cups of water
- 14 oz of Coconut Milk
- 1 cup of sliced almonds
- 3 vanilla beans
- 1/4 cup of coconut nectar
- 1/4 cup of (dried) shredded coconut
- 1/8 of ground cinnamon
- 2 tablespoons of virgin coconut oil
Grab a paring and the 3 vanilla beans. Cut the vanilla beans down the center of the bean (long ways). Once you have the bean open, take your knife and scrape the inside of the bean to get the vanilla. This will be a paste texture. Put in a small bowl and set aside.
In a large deep well sauté pan, heat the 2 tablespoons of coconut oil over medium heat just before smoke point. Add the 2 cups of steel cut oats to the coconut oil and stir to completely coat each oat. Sauté the oats for 1 to 2 minutes on low heat. Add the 6 cups of hot water and boil for 25 minutes. Reduce heat to low, cover, and cook for additional 30 minutes until the oats are tender. Make sure to watch oats and stir occasionally so that they cook evenly.
In a separate medium sized sauté pan with a high heat, add sliced almonds and shredded coconut, and stir constantly until golden brown. Add coconut milk, vanilla bean, ground cinnamon, and coconut nectar in a bowl and whisk. In a large mixing bowl, fold the oats and the coconut milk mixture together.
Serve and top with the toasted coconut almonds.