Preheat the oven to 375 °F (191 °C) and grease a 16 ounce baking dish with non-stick spray.
Place all ingredients, except for the raspberries, into your blender. Blend until smooth.
Pour the batter into your baking dish and add half the raspberries. Stir in half the amount and place the other half on top.
Bake for 17 to 20 minutes or until a toothpick comes out clean.
Optional: Top with Greek yogurt and extra raspberries.
Notes
How to store: If you have leftovers, you can wrap the dish and refrigerate it for 2 to 3 days. Warm it up in the microwave or cover it with foil and reheat it in a 350ºF oven. You can also eat the leftovers chilled or at room temperature.How to freeze: Wrap the baked oatmeal and freeze it for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.