This is a winter breakfast staple. I use almond butter instead of walnuts sometimes. (And you can use fresh apricots in the summer but they need to go into the pot later. Also good with apricot jam as well).
1 cup water
1/2-3/4 cup rolled oats or steel cut oats
1/3 cup dried apricots cut in half or quartered
pinch of salt
brown sugar and milk of some sort to taste
Add cut apricots to salt and water and bring to a boil. Once boiling cook for 2 minutes and add the oats. Cook to the thickness of pudding (about 3-5 minutes). Remove from heat and add sugar, nuts and milk. Stir and enjoy. Eat with a half a oro blanco grapefruit or a tangelo for a complete breakfast.