1 cup (90g) rolled oats
2 cups (500ml) milk
1 cup (250ml) water 
1/2 tsp vanilla essence
400g apricot halves
Chelsea Honey Maple Flavoured Syrup
Extra milk to serve

Place the oats, milk, water and vanilla in a saucepan. Bring to the boil, stirring often until thickened.
Drain the apricots, reserving a tablespoon of juice, heat together in a another saucepan until warmed through.
Spoon porridge into serving bowls, top with apricots and drizzle with Chelsea Honey Maple Flavoured Syrup to serve.

For a tangy version, add a little grated lemon zest to the fruit.  Apricots can be substituted with tinned plums or peaches.