Preheat oven to 350 degrees
In a large bowl combine the rolled oats, cinnamon, salt, and baking powder. Give a couple stirs so all the spices and ingredients are evenly distributed.
In another medium bowl whisk together the brown sugar and eggs until smooth. Stir in the yogurt, vanilla, and milk.
Pour the wet ingredients into the dry and stir until everything is combined.
Spray a 12-cup muffin pan with cooking spray and divide the batter among the 12 cups. Use a spoon to push down the oats so they are all covered in the liquid. Add any toppings at this time.
Baked for 30 minutes.
Remove from oven and let cool for about 3 minutes. Serve warm or place on a wire rack to completely cool to store in the refrigerator or to freeze.