Almond Coconut Oats

MJ has been making goodies for the holidays. Goodies that involve almond milk, and coconut butter, and anchovy paste. Well, two out of three isn’t bad. I started out with plain almond milk.

Setup: 1/3 cup of stone ground rolled oats, one cup of almond milk, salt. Cook for 10 minutes or so, depending on the exact style of oats.

Results: Ugh! Argh! Creamy. Blandblandbland. Needs something. Well, needs more salt. Then what else? How about the coconut butter? Fat tablespoonsworth. Now we have coconut flavored bland that needs salt. Anchovy paste…anchovy paste…maybe we can substitute. How about maple syrup? One dollop of syrup helped. A glug and a half did wonders for it.

Rating: ***** For the original. The maplestuff brought it up to three stars.

An experiment that does not need to be repeated.


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