If baking the oats in the oven (rather than in the microwave), preheat the oven to 350°F (180°C), fan.
Heat up the plant-based milk in the microwave or on the stove until lukewarm. Mix the warm milk with lemon juice to make vegan buttermilk. Wait for several minutes for it to curdle.
In a medium-size bowl, combine the oat flour, ground flaxseeds, baking soda and a pinch of salt.
Form a well at the center of the dry ingredients and add in the cashew butter, maple syrup and vegan buttermilk. Stir until well combined.
Fold in the raspberries and lemon zest.
Pour the mixture into two greased ramekins. Baked for 20-25 minutes or microwave on high for 3 minutes.
Notes
If using the lemon essential oil, mix it with the cashew butter (or a little coconut oil) first. You can replace it with ¼ teaspoon lemon extract.
Different add-ins: orange zest, chocolate chips, cocoa nibs, cocoa powder or vanilla extract.
If you're making baked oats on the regular, blend a large bag of oats into a fine powder. Making your own oat flour is usually cheaper than buying it.
Double the ingredients and transfer the mixture to a baking dish to make baked oats for the entire family on the weekend.
If making your baked oats ahead of time, you can bake them in a muffin tin. Store them in an airtight container for up to 5 days in the refrigerator.