Spray (2) full-size 2 ½ inch hotel pan with pan spray.
Dice apples into a small dice. *this step can be done a day ahead of time. To prevent apples from browning: fill the container with water. Add ½teaspoon of salt per 1 gallon of water. Place apples in water immediately after dicing. Apples can sit in water for up to 1 hour. Drain and hold apples cold, below 41°F until use.
In a large bowl, whisk together eggs, milk, brown sugar, oil, applesauce, and vanilla.
In a large bowl or standing mixer, combine flour, oats, baking powder and cinnamon.
Add applesauce mixture to flour mixture and gently mix until combined.
Add diced apples and fold in gently.
Pour mixture, dividing between two prepared hotel pans.
Bake for 45-60 minutes until cooked through. Internal temperature reaches 160° F.
Let cool before cutting
Cut pan in the 5 rows of 5.
Recipe Notes
Each hotel pan will hold 132 oz of batter.
These bars can be made the day before and placed in warmer before service. Best served warm.
Serve for two days, then freeze (wrapped in plastic wrap) for future use or discard.
Serve these bars with milk, 2 ounces of low added sugar vanilla yogurt and ½ cup applesauce, unsweetened for a complete meal to meet breakfast guidelines.
For remote meals: Wrap bars in plastic wrap.
Instructions to be sent home: Keep bars in refrigerator until ready to eat. When ready to eat, place in microwave on high for 2 minutes. Or preheat oven to 350 degrees. Place on a sheet pan or piece of foil for 10 minutes. Enjoy warm.
For Breakfast in the classroom: serve warm in a boat that is covered by an individual paper bag.
For cafeteria: serve warm, in a boat for students to grab. (in a paper bag if need to cover)