Ingredients 

1/2 cup canola oil
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 cup whole milk
1 1/4 cups half & half
6 cups gluten free Bob's Red Mill old fashioned rolled oats (not quick cook or instant)

Fruit Compote
2 cups sliced fruit and/or berries 
Vanilla Cream
2 cups sour cream or non-fat plain yogurt (for low fat option)
1 tablespoon vanilla extract
Seeds from one vanilla bean
2 tablespoons light agave nectar
1/4 cup heavy cream
1/4 cup granulated sugar

1. Combine oil, applesauce, sugar, eggs, cinnamon, baking powder, salt, vanilla, milk, and half & half in a large bowl. Whisk until thoroughly combined and the cinnamon is distributed evenly. Add the oats and mix well.
2. Pour mixture into a greased 9x13" baking dish. Cover and refrigerate overnight.
3. Remove dish from refrigerator about one hour before cooking.
4. Preheat oven to 350°. 
5. Bake uncovered for 30 minutes. Edges will be slightly browned. 
6. Cut into squares and top with fruit compote and a dollop of vanilla cream

Fruit Compote
Put 2 cups mixed fresh fruit or berries in a sauce pan and cook on low heat until soft and juicy. Spoon over top of cake. This may be made the day before. Refrigerate overnight; warm before serving.

Vanilla Cream
Whisk together all ingredients until thoroughly combined and place a dollop on top of the fruit compote. Refrigerate or freeze any remaining cream.