1 Preheat oven to 350°F. Lightly spray 8-inch square baking dish with nonstick spray.
2 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.
3 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. PER SERVING (¾ CUP): 126 grams, 249 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 252 mg Sod, 44 g Total Carb, 21 g Total Sugar, 5 g Fib, 7 g Prot, 83 mg Calc.
Ingredients for Baked Fruit Cinnamon Oatmeal
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
