Estimated time:
45 minutes plus cooling time

Number of servings:
24 bars

Ingredients: (Hit your return key to start a new line)
3/4 c. brown sugar, firmly packed

1/2 c. granulated sugar

one 8 oz. container yogurt (vanilla or plain)

2 egg whites (or 2 eggs), lightly beaten

2 Tbsp. canola oil

2 Tbsp. milk

2 Tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt (optional)

3 c. rolled oats ('quick' or old-fashioned, uncooked)

1 c. diced dried fruit, raisins, or cranberries

Directions:
Heat oven to 350 degrees F.

'Plump' the dried fruit/raisins/cranberries by pouring boiling water over 'em, and letting them sit while you work with other items. Drain water off before adding to the recipe.

In large bowl, combine sugars, yogurt, egg whites/eggs, oil, milk and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.

Spread dough evenly into ungreased 9"x13" baking pan.

Bake 28-32 minutes, or until light golden brown and 'set' in the middle (insert knife; when pulled out, it should be fairly 'clean').

Cool completely; cut into bars. Store tightly covered.

Other suggestions and comments:
I will admit; this recipe is sort of 'hijacked' off the oatmeal box w/the smiling fellow on the front (the one that frightens Chuckie Finster of 'Rug Rats' ;-)

Quaker Oats Co. is good about putting recipes on their cute boxes, both on the exterior, and on the inside of the lid.

Well, oats come under many brand labels, and even in 'bulk'/by the pound, so some people might miss the recipe otherwise...except for that www.quakeroatmeal.com thang...the empty box still has Toy/Drum/Craft potential, and will remain popular with many for that reason alone; form a Conga line in the kitchen while the cookies bake ;-)

I am suggesting plumping the fruit 'cuz if it's added dry, dried fruit can sometimes suck a bit of needed moisture from baked goods. That seemed to be the case with this low-fat type recipe; it had good flavor, but was very decidedly a 'got Milk?!!' (gulp, gulp) texture...

As for the oats, regular oats will work, but will definitely keep you busy chewing. Next time I make the recipe, I plan to use Quick Oats. (Regular oats can be put in a food processor or blender for finer texture, if that's all you have around.)

Because I have blueberry bushes in my yard, I plan to experiment with adding blueberries instead of the raisin-type stuff...or perhaps some diced Granny Smith apple.

This recipe turns out bars that are like a cross between an oat 'cake' and a cookie. Softer than granola bars. It would be excellent for any time of day, but seems like an excellent and highly portable breakfast bar.