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In a large bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl combine egg, milk, applesauce, granulated sugar, brown sugar, and oil. Add egg mixture to oat mixture; stir until combined. Gently stir in fruit. Cover and chill for 12 to 24 hours.
Preheat oven to 350°F. Coat twelve 6-ounce ramekins or custard cups or a 2-quart square or rectangular baking dish with cooking spray. Divide oat mixture among ramekins or spoon into baking dish. If desired, sprinkle with coarse sugar.
Bake for 35 to 40 minutes for ramekins, 45 to 50 minutes for baking dish, or until tops are evenly brown. Cool on a wire rack for 15 minutes. Serve warm with yogurt.