Spiced Apricot Baked Oatmeal

• 3/4 cup packed brown sugar
• 3 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans, toasted
• 3 large eggs
• 1-1/2 cups fat-free milk
• 1/2 cup unsweetened applesauce
• 1-1/2 teaspoons vanilla extract
• 1/4 cup butter, melted
• 3 cups vanilla yogurt
• 1/2 cup apricot preserves, warmed

1. Preheat oven to 350u0b0. In a large bowl, mix first five ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture.
2. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into twelve portions; serve with toppings.
3. Freeze cooled portions of oatmeal in resealable plastic freezer bags. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.

brown sugar, pumpkin pie spice, baking powder, salt, ground cardamom, oldfashioned oats, apricots, pecans, eggs, milk, unsweetened applesauce, vanilla, butter, vanilla yogurt, apricot preserves

Taken from www.tasteofhome.com/recipes/spiced-apricot-baked-oatmeal/ (may not work)