Put water in a kettle and bring to a boil. Meanwhile, melt 2 teaspoons of butter in a medium saucepan over medium heat. Pour in the steel cut oats and salt. Toast the oats in the butter, stirring 1-2 minutes until fragrant. Pour 1 ½ cups boiling water in with the oats. Turn the heat down to a low simmer, cover, and simmer 25 minutes. Remove the lid, stir in ¾ cup milk, return the lid and simmer another 10 minutes.

While the oats are in their final 10 minutes of cooking, melt 2 teaspoons of butter in a small frying pan over medium heat. Stir in the honey and salt. Add the chopped apricot and toss in the hot butter and honey mixture to coat, cooking about 1 minute. Remove from heat and sprinkle in the pistachios, coating them also with the honey.

Spoon the oats into a bowl. Sprinkle with brown sugar and drizzle with milk.Top with honeyed apricots and pistachios. Serve.