2 ½ cups whole rolled oats
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup walnuts, chopped
2 teaspoons vanilla
1 large egg, beaten
1 ½ cups reduced fat milk or milk substitute
½ cup unsweetened applesauce
2 tablespoons unsalted butter, melted
2 cups frozen raspberries
Preheat oven to 350°. Butter the inside of a two 9 x13 inch baking pans.
Combine the dry ingredients in a medium bowl.
In a separate medium bowl, combine the wet ingredients.
Add the milk mixture to oat mixture; stir well.
Fold in the frozen raspberries.
Bake for about 25 minutes or until the top is golden and the oats have set.
Note: Serve warm with a dollop of Greek yogurt if desired.