Add the oats, coconut milk, water, sugar, and salt to a small pot and place in the fridge overnight for best results but not imperative.In the morning, bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens.In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl.Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce, 4 tbsp greek yoghurt and 75g crushed raspberries. This can be served hot or cold.