Soak your almonds overnight. Countertop is fine. The next day, drain and rinse.

Pop the almonds with 1.5 cups of water in the blender, and whir until its super smooth. The blender should run freely. If you like a thinner almond milk, simply add more water to the pitcher. I prefer mine on the richer side.

Pour into a chinois and strain, using a wooden spoon to stir and press the mixture and render it of as much milk as possible against the sides of the strainer. The remaining meal should be quite dry, and you should be able to get a full cup of milk from these measurements.

Bring 2 cups of water to a boil. Drain and rinse your oats, get 'em into the pot. Cook on low for, oh, I don't know, 20 minutes? Until the grains are al dente. If they are al dente and there is still a lot of liquid left in the pot, don't fret. You would rather have too much liquid in the pot than two little and have to add more during the cooking process, which can lend to uneven cooking and undercooked grains. Simply drain the excess liquid and discard. When I made this yesterday, I had ⅓ more liquid left that I had to drain off.

When your oats are al dente, stir in your sliced up figs, and about ⅓ cup the homemade almond milk (recipe above). More if you like it creamier. Cook for a couple of minutes until the figs begin to dissolve. Stir the dissolving figs into the porridge to sweeten it.

I can't believe this is the last step. Spoon into bowls. top with all of your awaiting goodies, and a couple/few more tablespoons of almond milk & enjoy with a good friend!