Cook time: 10 minutes        Serves 2

1       15-ounce can coconut milk (full fat)
½      cup water
1       cup old-fashioned, gluten-free oats (not quick-cooking oats)
2       tablespoons chia seeds
2       teaspoons Ceylon cinnamon
1       good dash organic nutmeg
1       pinch Himalayan sea salt
1       tablespoon pure maple syrup-grade B (or use stevia to make it candida friendly)
1/3    cup sliced almonds

Mix all ingredients, except maple syrup and almonds, in a medium saucepan. Cook on medium-low for 10 minutes, until most of the liquid is absorbed.

Mix in almonds and maple syrup. Enjoy!

Recipe courtesy of CB&J Blog