To high-speed blender, add water and hazelnuts. Blend until milky in appearance, about 30 seconds. Using nut milk bag or cheesecloth-lined mesh sieve, strain hazelnut milk into large pot, leaving pulp behind for another use. Stir in maple syrup.

In medium skillet over medium heat, melt coconut oil. Transfer 1 Tbsp melted oil to small bowl and reserve; leave 1 Tbsp oil in skillet. Add oats to skillet and toast until fragrant, about 1 minute.

To hazelnut milk mixture, add toasted oats, 1/8 tsp salt, and nutmeg or cardamom. Bring to a boil, reduce to medium-low, and cook, uncovered, until oats are thickened to your liking, about 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover, and refrigerate for up to 1 week. Reheat on stovetop with a splash of additional water, if needed.

To reserved coconut oil (still liquefied), stir in almond butter. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, stir in remaining 1/8 tsp salt.

To serve, add hot porridge to bowls and top with berries and a spoonful of almond-coconut butter. Sprinkle with granola for a touch of extra crunch, if desired. If taking to go, pack hot porridge in warmed thermal container and top with berries and almond-coconut butter. Pack granola separately and garnish right before serving, if desired.