In a pan, add the almond milk, soy milk, brown sugar, vanilla extract, cocoa powder and oats. Mix the ingredients, bring the pan to boil then simmer for 8 minutes.
In the meantime rinse and cut the strawberries in small pieces. Once the 8 minutes have passed, add the berries and raisins for 2 more minutes. Stir gently.
With a large or deep spoon, transfer the oatmeal cake mix into the ramekins (about 10 for the above proportions).
Place the ramekins in the oven. Bake for 35 to 40 minutes.
Remove oatmeal cakes from the oven, let them cool down 20 minutes.
Run a knife in circle around the inner edges of each ramekin, grab it and shake it upside down gently to unmold each cake.
Put on a plate, slice strawberries (half a berry per cake), and pour the juice and seeds of half a passion fruit per cake as well.