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.