Start by preheating the oven to 350 degrees. In a large bowl, combine the rolled oats, cinnamon, salt, and baking powder. Give the dry ingredients a couple of stirs. You want to distribute all of the spices and oats evenly, so there are no clubs when you pour in the wet ingredients. Set the dry ingredients aside.
In another large mixing bowl, whisk together the brown sugar and eggs until smooth.
Into the sugar and egg, whisk in the yogurt, vanilla, and oil.
Then slowly whisk in the coconut milk.
Pour the wet ingredients into the dry and stir until everything is combined. If the oats seem dry, then add a little more coconut milk until it covers the oats. You want the batter to be wet but not soupy.
Spray an 8 or 9-inch baking pan with cooking spray and pour the oat mixture into the baking pan. Using a spatula or spoon and push down the oats so the liquid covers the oats.
Bake for 30 - 35 minutes or until the center sets. Stick a toothpick or sharp knife into the center of the oatmeal bake, and it will come out clean with only a few crumbs sticking to it when done.
Remove from oven and let cool for about 3 minutes. Serve warm with yogurt, fruit, and pure maple syrup.