Pull out one good sized non-stick pan. Put the crushed almonds in a dry pan and roast over medium heat until golden brown.
Add olive oil and chopped fennel and cook for about 5 minutes stirring. Add chopped pepper, mushrooms, chili and cook for another 5 minutes.
Mix soybean paste with a splash of water and lime juice, them add it to the pan, cook for 2 minutes. Add chopped courgette and garlic and cook for a minute.
Remove from heat and let sit uncovered for 5 minutes. Add rolled oats and throw it in a blender or hand blend until semi-smooth (little chunks are ok). Cool and
put it in a jar and throw it in the fridge to cool. Use within 5 days.
