Measure oats and blitz in a food processor or blender. Add the rest of the dry ingredients and blitz until the oats are fairly fine.
Add the measured yoghurt and the egg to the dry bowl ingredients and blitz until all combined. If you feel it's a little too thick and sticky add a couple of tablespoons (up to 1/4 cup) of milk and blitz.
Pour into a lined square cake tin and spread evenly.
Bake in a preheated 190*C oven for about 15 mins or until only just cooked. Cool in tin.
Invert tin and cut into squares. Dust with icing sugar.
If you don't have a food processor or blender use quick oats but they will stand out a bit more than the finer ground ones.
Option is chopped walnuts or as stated choc chip flavour of your choice.
I use a low fat Greek yogurt (chobani brand, blue writing)
If you don't have quite enough yoghurt top up the measurement with milk to make the 3/4 cup.
I have frozen this and it turned out ok but to be honest it's all eaten and I don't really need to freeze.