Prep Time
25 Mins
Cook Time
10 Mins

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.

How to Make It

Step 1

To make the almonds:

Step 2


Step 3

Preheat the oven to 350ºF.

Step 4


Step 5

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

Step 6


Step 7

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.

Step 8


Step 9

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

Step 10


Step 11

To make the oatmeal:

Step 12


Step 13

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

Step 14


Step 15

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

Step 16


Step 17

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

Step 18


Step 19

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

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