To make the dried fruit compote, combine the raisins, apricots, cranberries and sugar, if using, in a saucepan. Pour in 1 cup (250 ml) water, and stir to dissolve the sugar. Cover and cook over low heat until simmering, then simmer for 5 minutes. Uncover the pan, slightly increase the heat and cook, stirring occasionally, for a further 5 minutes, until the fruit is soft and the liquid has reduced. Stir in the cinnamon and remove from the heat.
While the compote is cooking, combine the oats and 3 cups (750 ml) cold water in a saucepan. Slowly bring to a boil over medium-low heat, stirring often. Reduce the heat to low and simmer, stirring often, for 5 minutes, until oats are soft and creamy.
Serve the oatmeal straight away, topped with the dried fruit compote, sprinkled with the pistachios and drizzled with the milk.
Each serving provides 1130 kJ, 270 kcal, 9 g protein, 8 g fat (2 g saturated fat), 41 g carbohydrate (17 g sugars), 7 g fibre and 50 mg sodium.