Add oats, water, milk and salt to a saucepan and cook until the oats have expanded and soaked up the excess liquid.
2
Dice the apple and cook in a frying pan with the honey (you may of course use regular sugar, maple syrup or your sweetener of choice instead), cinnamon and a small splash of water. Bring to a boil over medium heat until the honey carefully starts to simmer.
3
Roughly chop the almonds (or sub other nut of choice - you may of course use seeds for a nut-free version).
4
Serve the porridge topped with caramelised apple, almonds and a dollop of vanilla yogurt.
