Combine water, oats and cinnamon in a small saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until creamy, about 5 minutes. Serve topped with apricots and coconut.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
2 starch, 1 fruit, 1/2 fat