Almost Vegan… Almond Joy Oatmeal

Whenever I bite into an Almond Joy chocolate bar, I can’t help but think of my cousin, Ajay. 
I’ve mentioned this story before, but when we were kids, he would take a coconut burfi (Indian fudge) and drizzle microwaved chocolate all over it, and that was his homemade version of “Almond Joy.”  At the time I thought he was a GENIUS!
The other day as I took a bite into my Almond Joy chocolate at work, and after thinking about my cousin for about 5 seconds, an idea came over me.  The idea of turning all those “almond joy” flavors into oatmeal.
I mean, how bad could it be?

Almonds – lowers cholesterol.
Chocolate – antioxidants.
Coconut – sure, it’s high in saturated fat, however there is some debate over whether these types of saturated fats pose as a health problem.  Having said that, coconut is an excellent source of fiber and a good source of protein.
I was so excited about my new discovery that I immediately headed to Whole Foods after work to pick up some Coconut Milk before I finally head home.
And then magic happened…
just like that…
and that…
Undoubtedly delicious!  Try it.  Now.


NUTRITION: Oats help reduce cholesterol and are a good source of protein and fiber.  Almonds and Almond Butter help lower cholesterol and are an excellent source of Vitamin E.  Coconut is high in fat and saturated fat and should be eaten in moderation, however it does contain a decent amount of protein and fiber.  Coconut Milk is vegan and the brand (So Delicious) I used contains no cholesterol and is a good source of Vitamins D & B12.  Bittersweet Chocolate Chips also contain a good amount of fat, however they contain antioxidants.


INGREDIENTS:
* everything in this recipe is vegan, except the chocolate chips, by all means use “vegan” chips to make this recipe officially, vegan.

• Old-Fashioned Oats – 1/3 cup
• Water – 1/3 cup
• So Delicious’ Original Organic Coconut Milk – 1/2 cup
• Vanilla Extract – 1/2 tsp
• Almonds – 4 (slivered)
• Shredded Coconut – 1 tbsp
• Ghirardelli Bittersweet Chocolate Chips – 7 or 8
• Almond Butter – 1 small scoop (preferably homemade – my recipe is coming soon)

DIRECTIONS:
1. Start by heating a small pot on low-medium heat.  Add oats, water, and coconut milk.  The Coconut Milk brand I used – So Delicious –  is rich and creamy with no cholesterol and only 80 calories per cup. 
2. Add vanilla extract.  Stir.
3. In the meantime slice a few almonds. 
4. Once the oatmeal heats through, turn off the stove.
5. Add to a serving bowl.
6. Top with almonds.
7. And coconut.
8. And chocolate chips.
9. And finish it off with a small scoop of almond butter.
10. Stir and allow magic to happen!