Overnight Oatmeal Bake

I found this recipe off a diabetic website and changed it a bit. Feel free to use all sugar or sugar substitutes. You can add just about any fruit you want to this. Cook time does not include the chilling overnight. :)

• Ready In: 35 mins
• Serves: 4-6
• Yields: 6 bars

Ingredients

• 1⁄2 cup unsweetened applesauce
• 2  tablespoons granulated sugar
• 1  tablespoon  Splenda brown sugar blend
• 1⁄4 cup  liquid egg substitute or 1  egg
• 1 1⁄2 cups skim milk
• 1  teaspoon baking powder
• 1  pinch salt
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon vanilla extract
• 1 1⁄2 cups quick-cooking oats
• 1⁄2 cup dried cranberries (loosely packed) or 1⁄2 cup raisins (loosely packed)
• 1  bananas or 1  apple, chopped
• 1⁄4 cup  chopped walnuts (optional) or 1⁄4 cup  almonds (optional)
•  cooking spray

Directions

1. Combine applesauce, Sugar, brown sugar, egg substitute, milk, baking powder, salt, cinnamon, and vanilla extract in a bowl; whisk well.
2. Stir in oats, cranberries or raisins, and fruit. Add nuts if using.
3. Coat an 8" x 8" baking pan with cooking spray.
4. Spoon in oatmeal mixture and spread evenly in pan.
5. Cover with plastic wrap and refrigerate for 7–8 hours.
6. Preheat oven to 350°F
7. Uncover and bake oatmeal for approximately 20–25 minutes, or until set. (Oatmeal is set if it stays in place when the pan is tilted.)
8. Cut into bars.
9. Serve warm, alone, or sprinkled with walnuts and drizzled with sugar-free maple-flavored syrup or milk.
10. Refrigerate leftovers. Reheats well in the microwave.