1 tablespoon butter
1/2 cup steel cut oats
2 cups boiling water
1/2 cup whole milk
1/2 teaspoon ground cinnamon
1/2 cup almond butter
1 pomegranate, seeds removed


In a large sauce pot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 20 minutes, without stirring. Then stir in the milk and let cook for another 10 minutes. Transfer to a serving bowl and top with a dollop of almond butter, sprinkle with cinnamon, pomegranate seeds and Dang Lightly Salted Coconut Chips.