Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with silicone baking liners or grease with coconut oil. Set aside.

Add oats, cinnamon, baking soda, and salt to a large bowl. Stir to combine.

Add the soy milk, dates, and water to a blender and blend until fully smooth and the dates are fully broken down. Add the liquid mixture to the oat mixture and stir. Add almond butter and raspberries. Stir until fully combined.

Spoon the mixture evenly into the prepared pan.

Bake in the preheated oven until golden brown, about 18-21 minutes.

Allow <g class="gr_ gr_60 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="60" data-gr-id="60">to cool</g> completely before removing from the pan.

Serve immediately or store in an airtight container in the fridge for up to one week.