Start with preparing the ginger syrup. Thinly julienne the ginger, slicing it into fine stripes. Transfer to a small pot and mix with raw sugar and water. Bring to a boil while stirring, then let simmer until the syrup is fragrant and thickened, about 15 minutes. Set aside and let cool slightly.
Mix oats, water, almond milk, salt and vanilla powder in a pan and bring to a boil. Lower the heat and let it simmer carefully for 6-8 minutes, stirring often. Let the porridge cool slightly before whisk