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 – ⅓ cup
- Water – ⅓ cup
- So Delicious’ Original Organic Coconut Milk – ½ cup
- Vanilla Extract – ½ 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!
honeywhatscooking says
@Connie - Hmmm.. I wouldn't. Coconut milk adds creaminess without a very bold coconut flavor, I believe coconut oil will add a lot of fat & saturated fat with a strong coconut flavor. Is there any reason why you can't use Coconut Milk? You can use any milk you have on hand really.
Connie Hope says
could you substitute the coconut milk for coconut oil?
Patricia says
Love, love this idea! Awesome - thanks!
honeywhatscooking says
@Robin - Hope you do try it. It's really good.
honeywhatscooking says
@Monique, I hear ya... Love banana oatmeal and toasted almonds, even walnuts, pecans, I love all those nuts.
Robin says
Hold. The. Phone. That looks so good. Wow- great recipe. I will DEFINITELY give this a try this weekend! Thanks!
Monique says
NOM NOM. I love this. My favorite oatmeal is usually bananas with cinnamon and toasted almonds, but there is something magical about peaches too!
Alison says
That sounds so incredibly yummy!! What a beautiful way to dress up oatmeal.