Coconut Curry Oatmeal with Toasted Almonds and Dates

If toasting almonds: Toast almonds in a dry pan over medium heat, stirring frequently, until fragrant and lightly golden. This takes about 3-5 minutes. Remove from pan and set aside.

In a medium saucepan, combine coconut milk, water, rolled oats, curry powder, ground ginger (if using), and salt.

Bring the mixture to a simmer over medium heat, then reduce heat to low.

Cook, stirring occasionally, for 15-20 minutes, or until the oats are cooked through and the oatmeal has reached your desired consistency.

Remove from heat and stir in maple syrup or agave nectar (if using) to taste.

Divide the oatmeal into bowls.

Top with toasted almonds, chopped dates, and shredded coconut (if using).

Serve immediately and enjoy!