. . . I will pay you ONE MILLION DOLLARS. (* See end of post for the terms of payment!)

But, seriously. Goldilocks got it right: good porridge is one of the most delicious comfort foods on the planet. This oatmeal porridge recipe was inspired by an 8-hour class I attended recently about cooking with whole grains. And, not just any old grains, but the eight “Super Grains” that contain complete proteins. The class was taught by “Chef Brad,” an executive chef for Bosch, Inc. I learned an amazing amount of information packed into those 8 hours, and am now using grains in so many, many ways I had never even thought possible. More posts on the “super grains” are in your future, my fab frugal friends!!!

(( BTW, Did you know Oatmeal is “sexy” again? I do know we at the Kelly household were waaaaay ahead of this trendiness- we have always LOVED oatmeal. ))

But, I digress. Back to the Most Amazing Oatmeal Ever. This recipe is what would happen if the Almond Joy candy bar was to be reincarnated in oatmeal form. It is as blissful as it is healthy. And so easy – 10 minutes of prep time, max! First, toast the oats in a dry skillet. This gives them a yummy toasted flavor. Then,  throw the oatmeal and some almond milk in your slow cooker late at night and then in the morning when you’re frantically short of time, just stir in the other ingredients and – – – Breakfast Magic in a Bowl.

Bonus: This keeps well in the fridge for a few weeks – just scoop and microwave for a 1 minute hot breakfast!

Goldilocks would find this porridge juuuuuusssssst riiiiiiiiiiight!

JOYFUL ALMOND OATMEAL RECIPE

1 1/2 cups steel cut oats
32 ounces (4 cups) vanilla almond milk
1 cup water
1/2 teaspoon salt
3 tablespoons coconut oil
1/2 cup sliced almonds
1 cup sweetened coconut
1/2 cup currants or diced raisins (optional)
1 cup of chocolate chips (optional, but highly encouraged!)

Toast the oats in a dry skillet over medium high heat until browned and fragrant 2 or 3 minutes. Place in a slow cooker the oats, almond milk, water and salt. Cook covered on low heat for 7 to 8 hours.

Spread coconut and almonds in a single layer on a baking sheet covered with parchment paper or a silicone mat. Broil for 5 minutes six inches from the heat, stirring once halfway through. Then, check every one minute and bake until coconut and almonds turn a light brown. (This will take about 8 minutes total cook time.)

Stir coconut and almonds, coconut oil and currants and chocolate chips into oatmeal.

Serve warm.

* TERMS OF PAYMENT: If this is not the best oatmeal you have ever eaten, I will pay you the sum of $1,000,000.00 at the rate of $1.00 per year for 1 million years.

Some other Goldilock-like Food Bloggers:

Breakfast Quinoa Porridge, Lisa’s Kitchen
Mixed Grain Porridge, Eat This
Millet and Amaranth Porridge, Eat This
Barley Porridge, Lisa’s Kitchen
Caramelized Pear Porridge, Fig and Cherry
Christmas Porridge, Mostly Eating
Sweet Quinoa Porridge, Not Quite Nigella
The Oatmeal Challenge, The Nourishing GourmetKitchen
Peanut Butter Oatmeal, Kalyn’s Kitchen

— posted by Donna