As a kid, I used to get very excited about Halloween candy once October rolled around. However, there was one candy in particular that  I used to crave above all others—the Almond Joy (this was pre-Reese’s obsession, mind you). Once the trick-or-treating was done and the pillowcases had been dumped, I went digging for that familiar blue wrapper. Most of my family despises coconut in any form (tragic, I know), so that yearly choco-coconut indulgence was a treat indeed.

These days, I don’t eat much candy, but I do occasionally get a craving for the chocolate-coconut flavor combination. What better way to enjoy it than in the form of oatmeal?

Almond Joy Oats

Serves 1

Ingredients

• 1/2 cup (40g) oat bran or 1/2 cup (40g) old-fashioned oats
• 1 T. unsweetened cocoa powder*
• 1 cup unsweetened almond milk
• 1 packet stevia extract (optional)
• 1/2 tsp. coconut extract (optional)
• 1 small banana, mashed
• 1/2 cup water
• 0.5 tablespoon coconut butter
• 1 tablespoon natural almonds

Method

1. In a saucepan over medium heat, combine oat bran, cocoa, almond milk, stevia, and coconut extract (if using). Stir to evenly distribute cocoa powder and eliminate any lumps. I recommend using a whisk for this step!

2. Meanwhile, briefly heat mashed banana in the microwave for 30 seconds. Add it to the oat bran mixture.

3. Once mixture becomes thick, add water. Allow pot contents to reduce and thicken again.

4. Pour oats into serving bowl, and top with coconut butter and almonds.

Notes

*Any unsweetened cocoa powder will do, but I particularly enjoy the extra rich flavor of Hershey’s Special Dark cocoa powder

For a demonstration of my oat bran preparation technique, check out this video.

Nutrition per entire recipe: 359 Calories, 16.3g fat, 0mg cholesterol, 187mg sodium, 55.2g carbohydrate, 13.7g fiber, 13.5g sugars, 10.1g protein

Filed under: Recipe