Gather your ingredients.
In a bowl, whisk together the ground almonds, flaxseeds, desiccated coconut, oat milk, salt, cinnamon, maple syrup and apple. Cover and put in the fridge overnight.it will look quite loose, but will thicken as it rests.
In the meantime, add your blueberries to a pan with the lemon juice and water. Bring to a gentle simmer and cook for 5-7 minutes, until the berries are bursting, then allow to cool and thicken.
Mix the diced strawberries through the porridge then top with your blueberry compote and raspberries.Before serving, you can heat the porridge up, or just eat straight away.