Nurturing, ultra-cozy grains are the base of this creamy, mellow Warm Hazelnut Milk Porridge with Salted Almond-Coconut Butter. It can be made in the moment for a tableful or in advance for single servings throughout the workweek.
Tip: Blanching hazelnuts
If the hazelnuts you purchase for this recipe aren’t already blanched, bring a large saucepan of water to a boil and add 2 tsp baking soda. Add the 1 cup shelled hazelnuts and stir in. Be careful as the water will easily foam up and spill over the pot. Stir for 3 minutes, then drain in a sieve and run under cold running water. Use your hands or a small dish brush to rub the skins off the nuts.