You can’t go wrong with breakfast inspired by a candy bar.  This oatmeal bake has all the flavors of an Almond Joy – almonds, coconut, and dark chocolate.

Yields: 4 – 6 servings; Prep Time: 20 minutes; Cook Time: 45 minutes

• 1 cup sweetened shredded coconut
• 2 cups rolled oats
• 1/2 cup sliced honey roasted almonds
• 1/2 cup dark chocolate chips
• 1/2 tsp salt
• 1/2 tsp baking powder
• 14 oz can light coconut milk
• 2/3 cup skim milk
• 2 large eggs

1. Preheat oven to 350 degrees Fahrenheit.  Prepare a cookie sheet and a 9 x 13 inch casserole dish with baking spray.
2. Spread coconut in a thin, even layer on prepared cookie sheet.  Toast, baking 7 – 12 minutes, stirring occasionally, until the edges have started to brown.  Set aside until cool enough to handle.
3. In a large bowl, stir together oats, almonds, chocolate chips, toasted coconut, salt, and baking powder.
4. In a separate bowl, whisk together milk, coconut milk, and eggs.
5. Combine wet and dry ingredients.  Let soak 5 minutes before pouring into prepared casserole dish.
6. Bake for 45 – 50 minutes, until firm and dry and golden brown.