• In a medium-sized saucepan, combine the rolled oats, water, and milk.
• Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
• Once the mixture begins to simmer, reduce the heat to low and let it cook for about 5-7 minutes, or until the oats are tender and the mixture has thickened to your liking.
• Stir in the date paste to sweeten the oatmeal. Adjust the sweetness according to your taste preferences.
• Gently fold in the fresh raspberries, allowing them to soften slightly in the warm oatmeal. Save a few raspberries for garnish if desired.
• Once the oatmeal is cooked and the raspberries are mixed in, remove the saucepan from the heat.

Toppings:

• Divide the raspberry oatmeal into two serving bowls.
• Top each bowl with additional fresh raspberries, pumpkin seeds, and chia seeds for added texture and nutrition.