Preheat oven to 350°F. Grease a 9 x 9-inch square baking pan with cooking spray or line with parchment paper.
In large bowl, whisk together the eggs, milk, applesauce, and pure vanilla extract.
Add the oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon to the wet ingredients and stir until fully combined.
Fold in your choice of mix-ins.
Pour the batter into the prepared baking pan.
Bake on the center rack for 20-25 minutes or until edges are golden brown.
Allow to cool on for 5-10 minutes before slicing. Cut into 16 bars.
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Notes
Storage: Store leftovers in a airtight container in the refrigerator for up to 5 days. .
To freeze: Once the bars are completely cooled, slice into bars, and place in plastic freezer storage bag or freezer-safe container. Thaw the bars in the refrigerator overnight or the microwave.
You can also use old fashioned rolled oats in this recipe. Or you can easily make quick oats by lightly pulsing them a few times in a food processor or blender.
For gluten-free: Use certified gluten-free rolled oats.
For dairy-free: Use unsweetened almond milk.
For low fat: Use egg whites in place of the eggs and unsweetened almond milk. Substitute 2/3 cup egg whites for the whole eggs.
For vegan: Replace the eggs with a flax egg, or Bob's Red Mill gluten-free egg replacer, and use unsweetened almond milk.