Probably not the most glamorous of food holidays…. I mean really!?! How can it compete with National Snack Food Month or National Candy Month; which happens to be the month of January too!
But it is a holiday I have celebrated every single January for years now!
I choose to honor this humble, yet versatile grain with a theme week each year.
But with oatmeal being an extremely affordable pantry staple that is essentially a blank pallet that is easily transformed, why not let it hold the spotlight for once?
Today, and for the rest of this week, I will be bringing you not only recipes that use oatmeal but some interesting oatmeal facts (just in case you are ever on Jeopardy and there is an entire oatmeal category).
First up: Almond Joy Oatmeal.
Yes my friends, an oatmeal inspired by one of my guilty pleasures; an Almond Joy candy bar!
This oatmeal is packed with the sinful, indulgent flavors (chocolate, coconut and almonds) of that infamous candy bar; but uses common pantry staples and will leave you full and satisfied for hours.
And celebrate candy flavored oatmeal!
Almond Joy Oatmeal
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 5 minutes Cook Time: 8 minutes Serves: 1
¾ cup vanilla almond milk
¾ cup coconut milk
¾ cup old fashioned rolled oats
½ – 1 tablespoon cocoa powder
½ – 1 tablespoon honey (or sweetener of your choice)
1/8 teaspoon vanilla, almond or coconut extract (or a splash of each)
1 tablespoon coconut flakes
1 tablespoon mini chocolate chips
1 tablespoon almonds
Combine milks, oats, cocoa powder, honey and extract(s) in a medium sauce pan. Stir and bring to a boil.
Lower heat to a simmer and cook, stirring occasionally, for 5-8 minutes or until liquid is absorbed and oats are tender.
Meanwhile place coconut flakes in a small sauté pan. Heat over medium heat for 30-60 seconds or until coconut flakes are lightly toasted.
Serve cooked oatmeal topped with toasted coconut, mini chocolate chips, almonds and a drizzle of honey or a splash of coconut/almond milk; if desired.