Combine a half cup oats with half cup each almond milk and water in a saucepan with a pinch of salt and pepper. Simmer 5 minutes until liquid is mostly absorbed. Stir in a handful each kale and chopped tomatoes. Top with Siracha, chives and coconut bacon. Coconut flakes toasted at 350 F for 10 minutes with maple syrup, olive oil, chipotle powder and sea salt.