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Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes.
In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight.
The next morning, preheat the oven to 350 degrees F.
Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes.
While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes.
Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated.