Sweet & Spicy Coconut Oatmeal

This morning, I wanted spicy, savory and sweet. I wanted quick and easy. So I threw this together and it came out pretty good. It also turned out to be great fuel for the morning - energizing, warming, and gets your stomach off to a good start.


INGREDIENTS
oats (1/2 cup) rolled or steel cut (steel cut has a lower GI); there are gluten free varieties out there, too
coconut oil optional
cayenne pepper (1/8 tsp or to taste) I like spiiiiicy
ground cinnamon (1/8 tsp)
salt
dates (1-2) chopped, I cut them with kitchen scissors
almond milk (1 cup)
unsweetened shredded coconut toasted
sliced almonds toasted
maple syrup or brown rice syrup


DIRECTIONS

1. Toast oats in a pot with some coconut oil. When they start to golden, add dates, cayenne, cinnamon, and salt. Another couple minutes or so to coat the oats and dates.
2. Add the almond milk slowly, boiling it along the way. When it's almost done absorbing, toast the sliced almonds. As those begin to golden, add the coconut. The coconut will brown fast, so be ready to remove from heat.
3. Once oats absorb milk, season to taste. Top with coconut, almonds, drizzled syrup, maybe some flaxseeds and more chopped dates.