Porridge can at times feel mundane, but in the depths of winter there’s nothing more satisfying than a steaming bowl of oatmeal — especially when adorned with the sunshine-y pop of brightness from honey-soaked kumquats and the rich decadence of freshly roasted and ground nut butter. Soaking oats overnight with water and a touch of yogurt helps to increase the digestibility and nutrient-bioavailability of the oats, but also provides for a particularly creamy bowl of oats that cooks up in no time. While you can certainly use store bought nut butter, there’s a particular magic in watching whole, toasted nuts transform into a silky butter with the help of a dizzying blade. As far as the kumquats are concerned, we recommend making a bigger batch than you think seems reasonable; when combined, the honey and kumquats conjure up the flavors of a classic marmalade without the need for heat or refined sugar. They’re amazing paired with aged cheese, on ice cream, or of course — on a hot bowl of oatmeal.

Vilda Gonzalez, @vildasaskiagonzalez


    For the oatmeal:
  • 1 cup steel-cut oats
  • 2½ cups filtered water
  • 1 tablespoon full fat yogurt
  • ½ teaspoon vanilla extract
  • A small pinch sea salt
  • For the kumquats:
  • 1 pound kumquats, thinly sliced and seeded
  • 1 cup wildflower honey

  • For the toasted almond hazelnut butter:
  • 2 cups raw almonds
  • 1 cup raw hazelnuts
  • 1 teaspoon ground cardamom
  • ½ teaspoon fine sea salt
Cookware Used
8.5-Inch Stainless Steel Sauce Pan
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Beyond Measure 4-Cup
Large Glass Measuring Cup
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Holy Sheet
Nonstick Half-Sheet Pan
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Place the oats, yogurt, and 1½ cups of water in a small saucepan. Stir till the yogurt is combined, then set aside at room temperature to soak overnight. 

To make the honey-soaked kumquats, fill a mason jar with the seeded and sliced kumquats, then pour the honey over to cover. Set aside to soak at room temperature for 8 hours, then move the jar to the fridge to keep indefinitely. 

To make the nut butter, preheat your oven to 350°F. Place the nuts on a sheet tray and roast for 15 minutes, or until lightly browned and fragrant. Do be cautious and keep a keen eye, as the nuts can go from aromatically toasty to bitter and burnt in a blink. Remove the nuts from the oven, and transfer to a food processor. Blend on high until the nuts have transformed into a silky butter  this may take some time depending on the strength of your blender. When your nuts have turned to butter, season with the cardamom and salt and give it a final blitz.

In the morning, place your saucepan full of soaked oats on the stove over medium heat. Add the remaining cup of water, vanilla extract and salt. Bring to a gentle boil, then reduce to a slow simmer and cook for about 8 minutes, stirring occasionally to prevent the oats from sticking to the bottom. We prefer our oats on the looser side, and also prefer them with a bit more chew. If you like your oats softer or thicker, simply cook for a few more minutes. 

Serve the oats piping hot, topped with a generous spoonful of toasted almond hazelnut butter and enough honey soaked kumquats to last you through every bite.