Use rolled oats, fresh or dried fruits and a few special ingredients to make your morning oats a baked delight.
Put oats in a large bowl and cover with one or two inches of water. Add yogurt and mix in. Cover and soak overnight at room temperature.
Drain oats and rinse. Make sure as much of the water is drained off as possible - bounce the oats gently in the colander to make sure. Return to bowl.
Preheat your oven to 375F/190C.
Beat eggs with the milk, syrup, vanilla and applesauce. Add to oat bowl. Mix in the remaining ingredients.
Pour mixture into a 9 x 13 buttered casserole dish. Scatter sliced butter or coconut oil around the top - this is something McGruther recommends in Nourished Kitchen for her recipe and it just makes the finished product magical. Of course, you'll add more butter once it baked.
Bake for 45 minutes, or until the side are golden and the center is slightly smooshy. Let it cool for five minutes before serving warm with maple pecan butter.