Preheat the oven to 180C/350F and spray 4 individual sized dessert dishes with cooking spray. I used dishes about the width of a ramekin, but slightly taller. If you want to make ramekins, this mixture will make 6. Alternatively, bake in an 8x8 square inch pan.
Place the oats, sultanas/raisins, mixed peel, sugar, spices, salt and baking powder into a medium sized bowl and toss to combine.
Add in the applesauce and melted butter and stir until combined. Add the milk and mix for 2-3 minutes. To begin with all the oats will just look damp, but keep mixing and they will start to become creamy and soft.
Once the mixture is soft and creamy, divide between your prepared ramekins/dishes. Alternatively, spread into a greased 8x8 inch square pan. Fill the ramekins level, smoothing the oats, so no big lumps of fruit are poking out.
Place in the oven for 18-22 minutes, until golden and the oats feel firm and springy to the touch.
Leave to cool for at least 15 minutes before digging in. If you're adding the cross, you'll need them to be properly cool or the yoghurt will run.
To make the cross: whisk Greek Style yoghurt, golden syrup and cinnamon together in a small bowl. Place in a small Ziploc bag, close the bag and snip one corner off of the bag. Pipe a cross on each ramekin of oatmeal.
Hot Cross Bun Baked Oatmeal will keep covered, in the fridge for 4 days, at room temperature for 3. Best served warm or at room temperature. You can reheat the oats in the microwave for 30-45 seconds.