Spiced Oatmeal with Candied Almonds

Spice Islands
Spiced Oatmeal with Candied Almonds
This recipe makes one bowl of oatmeal but can be scaled up accordingly. The almond recipe is more generous and extras will keep for about ten days in an airtight container.


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For the candied almonds (makes 2 cups)
2 tablespoons water
2 tablespoons sugar
2 cups sliced or slivered almonds
Pinch of Spice Islands ground Saigon cinnamon
Grind of Spice Islands sea salt
For the oatmeal
1 cup water
1/2 cup old-fashioned rolled oats
Pinch of salt
Pinch of Spice Islands ground Saigon cinnamon
A few swipes of freshly grated Spice Islands nutmeg
1/4 cup mixed Spice Islands crystallized ginger and dried fruits (such as cherries, raisins, or diced apricots)


Prep: 25 Minutes
Cook: 10 Minutes

To make the almonds:


Preheat the oven to 350ºF.


In a skillet, heat the water and sugar to a boil.


Remove from heat and stir in the almonds and cinnamon, until well-coated. Spread the nuts on a non-stick baking sheet (or one lined with silicone baking mat) and sprinkle with sea salt.


Bake for 15 to 20 minutes, stirring several times during baking, until they’re golden brown. Let cool completely.


To make the oatmeal:


In a small saucepan, combine the water, oats, salt, cinnamon, grated nutmeg, candied ginger, and dried fruit.


Bring to a boil. Once boiling, reduce the heat and simmer gently, stirring frequently, until most of the water is absorbed.


Remove from heat, cover, and let stand for about ten minutes.


To serve, top with almonds, maple syrup and a small pat of salted butter.

Created date

October 2011