Add the apricots to a pan with the orange juice and gradually add in up to 300ml of water, stirring as you go. Bring to the boil. Reduce the heat and simmer for 5 minutes.
Mix in the cranberries, orange zest and walnuts. Decant the compote into a jar, allow to cool, then store in the fridge for up to two days.
Make the porridge according to the packet instructions then serve with a spoonful of compote.
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