There are two methods you could follow to make this porridge. To get the most benefit out of your chia seeds, soak them overnight in water before making your breakfast.
To do this, put your chia seeds in a small ramekin with ½ cup (125ml) of water, and stir. Leave to sit for a minute, then stir again and place in the fridge overnight.
The next morning, combine the soaked chia seeds with the oats, chopped dried apricots, milk and water in a saucepan. Stir well, then bring the mixture to a low simmer over a medium heat. Simmer for around 5 minutes, stirring often, until the oats soften and the oatmeal thickens.
The second method is to use unsoaked chia seeds in the porridge. Simply stir the ingredients (minus the chia soaking water) together in a saucepan over a medium heat until thickened.
You can add extra milk or water if it is too thick for your liking. Stir through the yoghurt, if using, before serving.
To serve, top the porridge with fresh apricots, chopped nuts and an almond butter drizzle.