Baked Oatmeal Pudding

My husband and I eat oatmeal almost everyday for breakfast. I tried this recipe today from the WomenHeart's All Heart Family Cookbook. It's very good, but I would make it with less sugar next time.

• 1 cup fat-free milk
• 2 eggs
• 2 tablespoons light olive oil
• 1/3 cup packed brown sugar (or less)
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped nuts (I used slivered almonds)
• 1/4 cup dried cherries, cranberries, or strawberries
• 1 firm ripe apple or pear, chopped
• 1/2 cup fresh or frozen blueberries

1. Preheat oven to 325. Coat an 8″ square baking dish with cooking spray.
2. In a large bowl, whisk together the milk, eggs, oil, sugar, and cinnamon. Stir in the oats, baking powder, salt, nuts, dried fruit, and apple or pear. Stir just until well blended.
3. Pour into the prepared pan. Bake for 25 minutes (or 40 minutes in toaster oven), or until liquid is absorbed and the top is light golden brown. Spoon into bowls and top with blueberries.

Per serving: 278 calories, 96 calories from fat, 11 g total fat, 2 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 71 mg cholesterol, 257 mg sodium, 39 g carbohydrates, 4 g fiber, 22 g sugar, 8 g protein.