1 cup sweetened shredded coconut
1 1/2 cups skin-on whole almonds
2 tablespoons honey
3 cups low-fat milk
1/4 cup unsulfured mild molasses
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1 1/2 cups steel-cut oats
1 ripe banana, sliced
1 ripe mango, diced
2 tablespoons finely chopped crystallized ginger
For the almonds: Preheat the oven to 325 degrees F.
Spread the shredded coconut on a baking sheet and toast until light golden brown, stirring a few times, about 7 minutes. Cool slightly, then transfer to a blender or food processor and process until coarsely chopped.
Spread the almonds on the baking sheet and toast until fragrant, stirring once, about 5 minutes. Immediately transfer to a medium bowl, add the honey, and toss to coat. Add the coconut and stir to coat the almonds.
Line the baking sheet with parchment and spray with nonstick spray. Spread the coated almonds on the parchment and set aside for about 2 hours, until set¿the almonds will remain slightly sticky. Coarsely chop the almonds before serving.
For the oatmeal: In a medium saucepan, whisk 3 cups water with the milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Stir in the oats, return to a boil and then lower the heat to maintain a simmer. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 30 minutes; the oats should be very cream. Add more water if the mixture becomes too dry and the oats need more cooking time.
Divide the oatmeal among four serving bowls and top with banana, mango, crystallized ginger and chopped almonds. Serve hot.
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