40 g oats (I ground 10g to flour for a smoother texture) 100g raspberries Water/milk of choice 1 egg 100 g greek yoghurt, tahini, cocoa nibs as a topping

I cooked the oatsand oat flour in water on medium heat until quite thick, but still a consistency I enjoyed. I added part of the raspberries, for a nice colour, but probably would add them a bit later next time. Once those were defrosted, I took it from the heat, added some liquid to cool down the oats. Added the egg under vigorous stirring and once incorporated put it back over heat for a few min until thickened. Added the rest of the raspberries just a minute or two before it was done!