Ingredients:

3 cups old-fashioned oats
½ cup chopped dried apricots
½ cup dried cranberries or blueberries
¹/³ cup packed dark brown sugar
2 teaspoons baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
½ cup plain fat-free yogurt
1 cup reduced-fat (2%) milk
½ cup applesauce
½ cup fat-free egg substitute
2 tablespoons canola oil
1½ teaspoons vanilla extract

Directions:

Preheat oven to 350°F. Lightly spray 8- inch square baking dish with nonstick spray.

Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in large bowl. Whisk together yogurt, ½ cup of milk, the applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.

Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Bake oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining ½ cup milk.