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Preheat the oven to 180C/350F and line an 8 x 8-inch pan with parchment paper. Set aside.
In a large mixing bowl, combine the rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice, and set aside.
In a separate bowl, combine the eggs, milk, vanilla extract and almond butter. Whisk until combined. Add the wet mixture to the dry and mix until fully combined. If the mixture is crumbly, add a dash more milk until a thick batter is formed.
Transfer the mixture to the lined baking dish. Bake for 35-40 minutes, or until golden brown on top.
Remove baked oatmeal and allow to cool for 5 minutes, before glazing, if desired.