• 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