Spread walnuts and oatmeal on two separate baking sheets, and bake until both are brown and toasted--about 10 minutes for the walnuts and 12 minutes for the oats.
Bring water to a boil and add the oatmeal, apricots, cinnamon, and salt. Return to a boil, then turn it down, partially cover and simmer, stirring occasionally, until oats are tender and thick, about 20 minutes. Chop the walnuts.
Serve the oatmeal in 4 bowls, sprinkle each serving with the walnuts and drizzle some honey on top.
Note: I found that the leftover oatmeal re-heats fine the next day. It may need a little water added.