Diabetic Cooking


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, Carbohydrates: 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.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.