Ingredients

  • 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

Directions