Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight.
Place 4 ramekins on a small baking pan and preheat oven to 350º F. You can also use an 8- by 8-inch baking dish.
Bring the oats/water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes.
Add more water if the mixture becomes too dry. Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest.
When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice.
Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using.