Place the oats, Rugani Juice and nut/soy milk in a small pot and bring to the boil. Once bubbling, turn down the heat and let the oats simmer.
Add in the dates (or raisins), cinnamon powder, ginger powder and salt. Cook, uncovered, for about 10 minutes until the is soft and creamy.
Remove from heat and stir in the vanilla extract / essence and walnuts.
Scoop into bowls and garnish with the toppings.
Add more nut/soy milk for a runnier porridge and mashed banana, maple or date syrup for extra sweetness.