• 2 cups leftover almond pulp (or oats, hazelnuts etc.)
• ½ cup quick cooking oats
• 3 tbsp coconut yogurt (sugar-free)
• ½ cup almond milk (oat milk, hazelnut milk etc.)
• ½ tsp vanilla extract
• 1⁄3 cup raspberries
• ½ lemon Juice
• lemon zest (¼ lemon)
• ¼ cup shredded almonds
• optional: 1 tbsp maple syrup
• optional: 2 tbsp roasted buckwheat groats

Raspberry Topping:

• 1 cup of raspberries
• ½ lemon juice
• 2 tbsp water
• optional: 1 tbsp maple syrup