Preheat your oven to 350°F / 175°C.
Place oats, bananas, protein powder, milk, baking powder, and vanilla in a bender, and blend on high until relatively smooth (if you like a little texture, blend less).
Lightly grease 6 ramekins. Place 2 heaping tablespoons of frozen raspberries in the bottom of each one, then pour in enough of the batter to cover the berries. Top with 1 tablespoon berries, half a tablespoon of the chopped almonds, then more batter to cover. Lastly, dollop half a tablespoon of almond butter in each ramekin, cover with remaining batter, then top each with the remaining one tablespoon of raspberries. Sprinkle with flaky salt.
Place ramekins in the oven (it helps to have them all on a rimmed baking tray), and bake for 40-45 minutes until golden and puffed up.
Let cool slightly, then serve warm. Say thank you and enjoy!