Toast the cashews in a pan for 5 minutes, and then blend in a high-power food processor until it turns into a paste. It is important to blend at intervals so the processor can rest and doesn’t burn out.
Mix the almond milk, turmeric, cinnamon, ginger, syrup and raspberry powder.
Put the premixed milk, oatmeal, chia seeds, pumpkin purée and nutmeg in a pot. Cook for 10 minutes stirring constantly until the milk is absorbed and the oatmeal is light and spongy.
Add more almond milk if it tightens too much.
Serve hot with the tablespoon of cashews, blueberries and granola.