Baked Overnight Oatmeal Recipe for Diabetics

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Ingredients

Preparation time:
15 minutesBaking time:
40–45 minutesChilling 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

Directions

Yield:
9 servings

Serving size:
1/9 of recipe

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.

Calories: 255 calories, 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.