3 cups quick-cooking oats
1 cup packed brown sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 cup milk (I use skim)
2 eggs lightly beaten
1/2 cup (1 stick) butter, melted
1 cup sliced blackberries, raspberries and blueberries combined (in season) or apples, cranberries and raisins

Preheat oven to 350°F.

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon.

In a blender mix milk, eggs and butter. Add the liquid ingredients to the oatmeal mix and stir well. Stir in fruit. Pour into a greased 9-inch pan, coated with non-stick cooking spray (Pam) or individual ramekins.

Bake uncovered at 350°F for approximately 35 to 40 minutes, or until top lightly brown. Cut into squares. Top with a dollop of low fat vanilla yogurt.

Can be served hot, warm or at room temperature.

Makes 6 to 9 servings.

Submitted by: Pamela Byrne Riley, Innkeeper, Hodgdon Island Inn