This recipe is courtesy of Elaine Heckman, Taste of Home.
1 egg, lightly beaten
1 1/2 cups quick-cooking oats
1/2 cup sugar (I used Splenda Blend. Adjust accordingly.)
1/2 cup milk
1/4 cup vegetable oil
1/4 cup chopped nuts
1/4 cup raisins (I used dried cranberries.)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Combine in a bowl. Pour into greased 8" baking dish. Bake at 350 for 25 minutes.
I doubled this recipe for the photo.