In a large mixing bowl, combine the oats, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the applesauce, yogurt, milk, oil, vanilla, and eggs.
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.
Serve with cream, whipped or not.
For freezing: The dish can be frozen at step 7. Simply wrap well and freeze. Thaw overnight in the refrigerator before proceeding with the recipe. To bake from frozen, add 10 to 15 minutes to the baking time.Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/8 the recipe.