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URL:   http://www.diabetesselfmanagement.com/recipes/breakfast-dishes/overnight_oatmeal_bake/print/

Overnight oatmeal bake

Preparation time: 15 minutes
Baking time: 40–45 minutes
Chilling time: 7–8 hours

1 cup unsweetened applesauce
1/4 cup Splenda artificial sweetener
1/4 cup packed brown sugar
1/2 cup liquid egg substitute
3 cups skim milk
2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 cups quick-cooking oats
1 cup dried cranberries or raisins (loosely packed)
Cooking spray

Combine applesauce, Splenda, brown sugar, egg substitute, milk, baking powder, salt, cinnamon, and vanilla extract in a bowl; whisk well. Stir in oats and cranberries or raisins. Coat an 8″ x 8″ baking pan with cooking spray. Spoon in oatmeal mixture and spread evenly in pan. Cover with plastic wrap and refrigerate for 7–8 hours.

Preheat oven to 350°F. Uncover and bake oatmeal for approximately 40–45 minutes, or until set. (Oatmeal is set if it stays in place when the pan is tilted.) Cut into 9 bars. Serve warm, alone or sprinkled with walnuts and drizzled with sugar-free maple-flavored syrup or milk. Refrigerate leftovers. Reheats well in the microwave.

Yield: 9 servings
Serving size: 1/9 of recipe

Nutrition Facts

Per Serving:
  Calories: 255
  Carbohydrate: 48 g
  Protein: 9 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 187 mg
  Fiber: 4 g
 
  Exchanges per serving: 2 starch, 1 fruit, 1/2 fat
  Carbohydrate choices: 3


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