Preheat the oven to 350°. Grease a 9x13 inch baking pan.
In a small dish, combine the flaxseed meal and water. Stir well to combine and allow to set.
In a large mixing bowl, combine the oats, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the almond milk, applesauce, flaxseed mixture, oil, and vanilla.
Pour the wet ingredients onto the dry, and add the raspberries. Fold gently to combine.
Spoon the mixture into the prepared pan. Bake for 45 minutes or until golden.
Notes
Nutritional values are approximate and based on ⅛ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.To make baked oatmeal cups: Divide the mixture into a lined muffin pan and bake at 350 degrees for 25 minutes.For freezing: Freeze the oatmeal prior to baking. Simply wrap well and store in the freezer. Thaw overnight in the refrigerator before proceeding with the recipe. To bake from frozen, add 10 to 15 minutes to the baking time.Alternatively, bake the oatmeal and cool it completely. Store portions of baked oatmeal in freezer-safe containers in the freezer. Reheat in the microwave to serve.If you need this to be gluten-free, be sure to use specifically gluten-free oats and gluten-free flaxseed meal. Read all labels to ensure safety from cross-contamination.To make sure it's vegan, be sure to use cane sugar or an alternate vegan sweetener.If you don't have flaxseed and would like to use eggs, substitute two beaten eggs for the flaxseed meal and water. Likewise, you can use dairy milk instead of almond for a hearty vegetarian version of this baked oatmeal.Variations: Feel free to vary both the extract and the fruit you add to the baked oatmeal. Combinations to try: