Step 1

Melt the coconut oil in a medium saucepan over medium heat. Add the oats and stir until golden and fragrant. Add the water and bring to a boil. Cover and turn down to simmer for 25 minutes, stirring occasionally.

Step 2

After the 25 minutes are up, add the almond milk and simmer, partially covered, for another 15 minutes.

Step 3

While the oats are cooking heat a pan medium low heat. Melt the remaining coconut oil with a pinch of salt and toast the pine nuts. They burn quickly, so keep an eye on them. Once toasted remove them with a slotted spoon and set aside to cool.

Step 4

Increase the pan to medium heat and add the chard stems. Saute until soft, about five minutes.

Step 5

When the porridge is cooked stir-in the chard leaves and cooked stems. Remove it from the heat and let stand for 5 minutes to allow the leaves to wilt.