Method

• 1.
  Preheat oven to 150°C. Grease a large ovenproof saucepan with a fitted lid.
• 2.
  Add oats, milk, semolina, bran, maple syrup, 11/2 tsp salt flakes and 6 cups (1.5L) water. Cover and bake, stirring halfway, for 2 hours 30 minutes or until oats are softened and most of the liquid has been absorbed (stir through extra warm water or milk to reach desired consistency).
• 3.
  Divide among serving bowls and top with extra warmed milk and topping of your choice. (If making ahead, transfer to an airtight container/containers, cover surface directly with baking paper and chill for up to 1 week. To reheat, transfer porridge to a microwave-safe bowl, stir through 1/3 cup (80ml) water and microwave on high for 2 minutes or until warmed. Top with extra warmed milk and your chosen topping to serve.)
• 4.
  For the sticky apricot and thyme compote topping, place 150g dried apricots, 2 tbs thyme leaves and 2 cups (500ml) water in a saucepan. Cover and set aside to soften for 8 hours or overnight. The next day, bring apricot mixture to a simmer in a saucepan over medium-high heat. Cook, stirring frequently, for 15 minutes or until reduced slightly. Stir through 1/4 cup (60ml) maple syrup, increase heat to high and cook, stirring occasionally, for 2 minutes or until mixture begins to caramelise. Serve with toasted chopped macadamias. Topping can be stored, covered and chilled, for up to 2 weeks.