In a saucepan, combine the oats, water and half of the milk and heat over a low-medium heat. Once the oats have started to thicken, continue to stir and add the rest of the milk.

Stir through the cashew butter and vanilla and allow to finish cooking over a low heat.

Meanwhile, heat the raspberries in another pan over a medium heat until melted.

Stir in the maple syrup and arctic berry powder until well combined.

Serve the oats with your favourite toppings and add a good spoonful of the melted raspberry mix.