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