2 1/2 cups quick oats
3/4 cup dried cranberries, coarsely chopped
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
4 eggs, divided
1 tsp vanilla extract
1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray; set aside.

In a medium bowl combine the oats, cranberries, both flours and the baking soda. 

In a large mixing bowl beat the butter, applesauce, and Splenda with mixer at medium speed until creamy.  Add 2 of the eggs and the vanilla extract; beat until well blended.  Add the oat mixture and beat just until blended.  Press the dough evenly into the prepared pan; set aside.

Combine the brownie mix, canola oil, water, and remaining 2 eggs in a large bowl; mix just until combined.  Stir in the walnuts and spread mixture over the oatmeal mixture in the pan.

Bake brownies at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.  Cut into 32 bars and store in an airtight container.

Note: This recipe is from a diabetic cookbook. I, however, always cut the dried cranberries down to a little less than 1/2 cup. I never use the amount of dried fruits called for in recipes. That is your choice based on how well your blood sugar is controlled. Mine is controlled but I like to keep it that way!

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