Heat the coconut oil and maple syrup in a frying pan. Place the apricots cut side down in the pan, scatter the thyme on top. Heat the apricots for approx. 3 mins. and caramelize. Turn the apricots and cook for a further 1 min. Remove the pan from the heat.
Bring the water to the boil along with 200 ml of the almond drink and salt. Add the oats, bring to the boil, reduce the heat, cook over a medium heat for approx. 5 mins., stirring occasionally. Stir the cashew butter, vanilla and honey into the porridge. Remove the pan from the heat, stir in the remaining 125 ml of almond drink. Divide the porridge into bowls.
To serve & decorate
Spread the apricots on top of the porridge, decorate with the nuts, honey and thyme.