Bring the milk to a simmer. Add the oats, prunes and salt. Stir and lower the heat to the minimum possible.
40 g rolled oats (porridge oats), 200 ml rice milk, 3 prunes, 1 pinch Himalayan pink rock salt
Cover the pan and cook for about 8 minutes, stirring occasionally to avoid the oats sticking.
Meanwhile dry fry the walnuts until nicely toasted on both sides, then roughly chop.
20 g walnuts
Pour the porridge into a bowl, top with the nuts and dust with a little cinnamon.
1 pinch ground cinnamon
Notes
Quantities can easily be doubled, tripled etc if more is required.If using dairy milk, use half water, half milk.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.