The banana, mango and coconut almonds in this recipe provide a bright, flavourful contrast to the warm spices of nutmeg, cinnamon, ginger and cloves.
Preheat the oven to 325ºF.
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.
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.