Baked Raspberry Oatmeal

1 tablespoon unsalted butter
2 ripe bananas, cut into 1/2-inch pieces
1 teaspoon of white or brown sugar
2 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled 
2 teaspoons vanilla extract
1 1/2 cups frozen raspberries

In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss sliced bananas with sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Add banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown. Set aside. 

Pre-heat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder

In another bowl, whisk together the the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining almonds across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.