Recipe: Cassidy’s Nutty Oatmeal

My oldest daughter is nuts for oatmeal. Cassidy would eat it every morning if she could. Over the years she’s experimented with all types of oatmeal variations. This is the one I find the most comforting with the clever addition of nut butter to add a tasty protein hit. As we each begin to feel a bit nutty from our social distancing and other new realities, cooking this kind of comforting food is therapeutic. There’s flexibility in this recipe so you can choose if you like a runny or thick porridge. And, allow yourself a generous maple syrup drizzle!

Serves 2 | 10 Minutes Prep


  • 1 cup organic rolled oats
  • Pinch sea salt
  • 2 to 21/2 cups water or apple cider (use the full volume of liquid if you like loose oatmeal)
  • ½ cup organic raisins –golden or regular (substitute with dried cranberries or figs)
  • 3 tablespoons organic nut butter (almond, peanut or cashew)
  • Dashes ground cinnamon and nutmeg
  • 1/3 cup whole almonds – chopped
  • ½-cup apples or pears – chopped into ½-inch chunks (optional)
  • Drizzle maple syrup (optional)


  1. In a stockpot, bring water or cider to a bowl; add the oats and raisins, and bring back to a simmer for 7 to 10 minutes, depending on how loose or thick you prefer your porridge.
  2. Add the nut butter, spices, and chopped apples or pears, and fold and stir into oatmeal mixture.
  3. Serve in bowls and garnish with chopped nuts and a drizzle of maple syrup.