Coco-Ginger-Hazelnut Oatmeal

• 1/4 cup hazelnuts
• 1 cup rolled oats
• 2 cups water
• 1 teaspoon grated fresh ginger root
• 2 tablespoons chia seeds
• 1-2 tablespoons maple syrup
• 1/4 cup almond milk or light coconut milk

1. Toast and chop hazelnuts. In a baking sheet, lay hazelnuts in toaster oven and toast for 2-3 minutes, until skins begin to blister and hazelnuts become a light golden brown. Or toast in oven at 350 for 10-15 minutes. Remove from heat and let cool. Wrap in a clean, dry kitchen towel and rub hazelnuts until all skins fall off. Roughly chop skinned hazelnuts.
2. In a medium saucepan, bring water and oats to a boil.
3. Reduce heat to medium, add ginger, chia seeds, coconut, hazelnuts, and maple syrup. Cook for about 5 minutes until thick and creamy. Add almond milk and stir for about a minute, until heated through.
4. Serve, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!

hazelnuts, rolled oats, water, ginger root, chia seeds, maple syrup, almond milk

Taken from food52.com/recipes/15399-coco-ginger-hazelnut-oatmeal (may not work)