Step 1

Pre-heat oven to 350° F (177° C).

Step 2

Lightly grease the bottom and sides of 8-inch x 8-inch (2 quart) baking dish or line with parchment paper. If using a muffin pan, lightly grease each cup or for oil-free, use silicone muffin baking cups.

Step 3

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

In a large bowl, mix the oats, baking powder, salt, cinnamon, and nutmeg together.

Step 5

In a medium bowl, mix the flax egg mixture, banana purée, maple syrup, non-dairy milk, and vanilla extract together.

Step 6

Pour wet ingredients into dry ingredients and mix well to combine.

Step 7

Mix in the raisins.

Step 8

Pour mixture into the prepared baking dish and smooth out the top.

Step 9

Bake for 40-45 minutes (until edges are slightly brown).

Step 10

Allow the baked oatmeal to cool slightly, serve warm.

Step 11

Divide mixture evenly into each muffin cup.

Step 12

Bake for 25-30 minutes (until edges are slightly brown).

Step 13

Allow the baked oatmeal to cool slightly, serve warm.