Line a 12-section bun tray with paper cake cases, or lightly grease the sections. Lightly toast the porridge oats by stirring them over a gentle heat in a dry frying pan. Mix with all the remaining ingredients except the agave nectar in a bowl.
Add the agave nectar and mix well until the ingredients start to bind together – this is best done with your hands. Divide the cake mixture between the paper cases and press down gently.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Transfer to a wire rack to cool.