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.
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.