Instructions

1. Put the porridge, cinnamon and milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat. It should be creamy, so add a little more milk, if needed.
   
2. Turn off the heat, give it a stir, put a lid on, then rest for 5 minutes.
   
3. Meanwhile, take 2 apricot halves out of the tin and slice them thinly.
   
4. Pour about ½ cupful of the tin syrup into a small saucepan, add the zest and juice of the orange/lemon and the jam. Simmer for 5-8 minutes until you get a thick syrup. Taste, if it’s not sweet enough, add some agave syrup.
   
5. Spoon the porridge into bowls, mix in the vanilla yoghurt, then lay the apricot slices on top.
   
6. Pour over the warm syrup and scatter the pistachios on top.
   
7. Serve warm.