Almond Joy Oatmeal

I truly did have great ambitions for the blog this week. I had a couple new ideas for breakfast oatmeal, a lengthy list of savory oatmeal possibilities, and even a couple baked goods in mind. But then I went ahead and got myself a kidney stone.


Yes, Wednesday morning, I awoke bright and early with a kidney stone slicing its way to my bladder. How pleasant! I practically sang and danced all the way to the emergency room. Never in my life have I been filled with such joy and endless optimism!Yeah right. In truth, it was easily the most painful experience I’ve ever been through. Luckily for me, it was only one small stone, and it passed pretty quickly. I’ll count my lucky stars this time.


I’m almost completely recovered from the side effects of the Vicodin now, so I’m well enough to share this recipe. I’ve seen various versions pop up around Pinterest several times, but I made mine without a recipe. I can’t say I’ve ever actually eaten an Almond Joy before, but this oatmeal contains the three basic ingredients: chocolate, coconut, and almonds. Oh yes, and happiness. That’s the fourth ingredient.


I recommend this for a weekend indulgence, but hey, it’s healthy enough for a weekday morning!

Almond Joy Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup coconut milk
  • 1/2 cup regular rolled oats
  • 1 ripe banana
  • 1/4 tsp almond extract
  • 4 tsp cocoa powder
  • pinch of salt
  • shredded coconut and sliced almonds for topping

How to make it:

  1. Bring coconut milk to a boil, add oats, and reduce heat to medium.
  2. Mash up banana thoroughly. Once it's all perfectly mashed, add to the pot and stir.
  3. Once more of the liquid has absorbed, add almond extract, cocoa powder, and salt.
  4. Stir, and watch your oatmeal transform into fudgy goodness.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of coconut milk and sprinkle shredded coconut and sliced almonds on top. Delicious!

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

16 Responses to Almond Joy Oatmeal

  1. GieseGirl says:

    I love anything ‘oatmeal’ and will be trying this very soon. If I was ever condemned to a last meal it would be the biggest bowl of fruit, oatmeal, pecans, cream, brown sugar, pretty much everthing but the kitchen sink!

  2. Anonymous says:

    you said regular coconut milk, is that the kind in the can?

  3. Anonymous says:

    Instead of coconut milk, is it okay to use almond milk? would it taste bad if i put in the almond extract still with the almond milk?

    • Lauren Smith says:

      Absolutely! Almond milk does not “clash” with almond extract; it will not taste bad at all. Coconut milk just makes the finished product taste more coconutty, but since almond is one of the main flavors, it’s okay if it tastes almondy instead. 🙂

  4. A D says:

    I dont have cocoa powder…could i use baking chocolate?

  5. Anonymous says:

    How many calories. trying to stay on 1200 calorie regimen

    • Christine says:

      I’d estimate about 400 calories, but it varies widely depending on what kind of coconut milk you use and the amounts of almonds and coconut you add for topping.

  6. Hi Lauren,

    I made this, but BAKED 🙂 Take a look, it was so delicious, and nutritious.
    Check it out, please!
    I think it’s safe to say that any oatmeal can be a baked oatmeal, just add the 1/4 or so tsp of baking powder. What are your thoughts on this?

    I’ll be baking pre-cooked steel-cut oats today and will be blogging about it!

  7. Christine says:

    After having made Almond Joy Oatmeal – Version 2 multiple times, I finally tried Version 1 this morning. I used half coconut milk, half water for the liquid. Since I make my oatmeal in the microwave, I’ve learned that the oatmeal doesn’t thicken to my liking when I use all milk. Anyhow, Version 1 was more chocolatey than Version 2, which was good. I think that I might like Version 2 better, though. Version 1 seemed like just another chocolate oatmeal; Version 2 is different than anything I had tasted before.

  8. Kristin says:

    I made up an almond free baked version this morning that I’m calling my Mounds Bar baked oatmeal. So good… I would definetely suggest a Lauren version for a new post! Earth Balance makes a coconut peanut spread that made a great addition to the recipe.

  9. Maria says:

    Hello!! I would love to try this recipe however I am very curious as to the carb content? Can I just add up the carbs from the ingredients I use? I am a diabetic and unfortunately I have to count every carb.

    Thank you!!

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