Preheat oven to 350 degrees F and arrange almonds in a single layer on a large baking sheet and bake for 4 minutes to lightly toast. Remove from oven and set aside.

Increase the oven to 375 degrees F.

Add the raspberries in an even layer in an 8×8 or 9×9-inch baking dish. Sprinkle the oatmeal over the top of the raspberries in an even layer. Then sprinkle the toasted almonds over the top of the oatmeal in an even layer.

In a large bowl, whisk together the almond milk, water, brown sugar, egg, coconut oil (or butter), almond extract, cinnamon, and salt until smooth.

Slowly pour the almond milk mixture over the raspberry, oatmeal, and almonds making sure not to disturb them.

Place in the oven on the middle rack and bake until the liquid has been absorbed and the edges of the oatmeal are bubbly. About 25 to 30 minutes.

If you want to add additional depth and flavor to your baked oatmeal, slice up the bananas and arrange the slices so they are slightly overlapping in circles or lines on the top of the baked oatmeal. Mix together the light brown sugar and nutmeg and sprinkle over the top of the bananas.

Broil on high for 3 to 5 minutes until the bananas are bubbly and lightly caramelized. Remove from oven and allow the oatmeal to cool for about 20 minutes before serving.