Cook prune topping. Heat 2 tablespoons of the butter in a medium frying pan over medium heat. Add apples, prunes, and pecans and toast, stirring frequently, until apples start to soften, prunes being to melt and pecans become fragrant, about 3 minutes. Add brown sugar and continue stirring until the sugar dissolves and the mixture becomes sticky, about a minute more. Remove to a serving bowl while it's still warm otherwise it will stick to the pan.

Toast the oats. Heat remaining 2 tablespoons of butter in a medium saucepan over medium heat. Add oats and cinnamon stick and toast, until the oats become subtly darker and there's a distinct oatmeal cookie aroma. This will take at least 5 minutes, don't shortcut. Stir frequently so the oats don't burn.

Cook oatmeal. Add water, salt, and bring to a simmer. Cook until oats are tender but not mushy and most of the liquid has been absored, about 5 minutes. It will continue to thicken as it cools.

Serve. Remove cinnamon stick then divide between 4 bowls and top with prune mixture, splash of milk, a sprinkling of cinnamon, nutmeg and chia seeds, and a drizzle of maple syrup. Dig in!