Rinse the oatmeal and barley, pour over enough cold water to cover and leave to soak overnight.
The next morning, drain the grains and put in a pan with the water, apple juice and sea salt.
Bring the porridge to the boil, stirring continuously, then reduce the heat and simmer for 35-40 minutes.
Stir the porridge regularly to ensure it doesn't stick to the bottom of the pan.
Once the majority of the liquid has been absorbed into the grain, add the ginger, almonds and apricots and continue to cook for a further 15 minutes or until the porridge reaches a fairly thick consistency.
Serve with fresh or stewed fruit.