Toast the walnuts and almonds in a saucepan over a medium-low heat, for about 5 minutes. Leave to cool for 5 minutes, and then chop into large pieces and set aside. 

Add 2 tsp oil to a pan with the fonio, and toast for 2 minutes on a medium/low heat. 

Pour the toasted fonio and water into a medium saucepan at a medium heat, and stir until there are no lumps. Add the dates and bring to a low boil, stirring often whilst crushing the dates with a spoon. 

Reduce the heat to a simmer when the dates begin to dissolve. Add the oat milk, raisins, and cranberries. 

Continue to simmer for about 8 minutes, stirring often, until the fonio absorbs all the liquid. Fluff with a fork.

Divide the porridge into 6 bowls. Serve topped with equal amounts of dried apricots, dried cranberries, hazelnuts, pecans and almonds.