beka stays healthy : almond joy oatmeal

Is there any better way to start the day than with Joy?


Especially if it’s Almond Joy?

Even more especially if it’s a breakfast that is delicious, good for you, and will keep you full for hours?

And all for 250 calories?

Sometimes life just seems too good to be true.


  • 1/4 cup of rolled oats
  • 1/4 cup almond milk (I used unsweetened, but I bet vanilla would be good too!)
  • 1 Tbsp unsweetened shredded coconut
  • 1 Tbsp walnuts (or almonds, I just prefer walnuts!)
  • 1/2 Tbsp carob chips or chocolate chips
  • 1/2 frozen banana


Cook the oats as per your preferred method – stovetop or microwave. Once cooked, stir in 2 tablespoons of almond milk and about 1 tablespoon of unsweetened shredded coconut, saving about a teaspoon for sprinkling on top. Place under the broiler for about 5 minutes, or until the top is just barely golden brown. Top with the nuts and put back under the broiler for another minute or so until the walnuts are toasted. Remove from broiler, top with carob or chocolate chips and remaining 2 tablespoons of almond milk. Let sit for a few minutes to cool and then top with chopped frozen bananas. You could definitely use fresh bananas; I just like the flavor/texture of the frozen ones in this oatmeal.

People. This one’s a winner. But don’t trust me – try it yourselves! There are so many variations you could try to make it even better too. I bet it would be great with coconut milk, a little vanilla, maybe some almond extract. Go crazy!

And if that weren’t enough, this is what I have to look forward to for lunch:


Leftovers from yesterday’s lunch, Moroccan Chickpea Lentil Stew and a Rosemary Roll from Wegmans.

Oh, life is good. True story.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s