- Bring 1 cup water and ⅛ teaspoon salt to boil in medium saucepan. Stir in bulgur and ¼ teaspoon pumpkin pie spice. Return to boil. Reduce heat and simmer, covered, until bulgur is tender, 8–10 minutes. Remove from heat, cover, and let stand 3 minutes. Fluff with fork.
- Meanwhile, bring remaining 2½ cups water and remaining ⅛ teaspoon salt to boil in another medium saucepan. Stir in oats and remaining ¼ teaspoon pumpkin pie spice. Reduce heat to low and simmer, stirring frequently, until tender, about 10 minutes.
- Remove oat mixture from heat. Add bulgur mixture, apricots, cranberries, and sugar to oat mixture and stir to combine. Top with fresh fruit.
- Per serving (about ¾ cup)
The porridge can be refrigerated up to 4 days. To reheat a single serving, place in a microwavable bowl and cover with wax paper. Microwave, stirring once, until hot, about 2 minutes.