Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 1/4 cups rolled oats

  3. 3/4 cup all-purpose white flour

  4. 3/4 cup whole-wheat pastry flour

  5. 1/4 cup sugar

  6. 1 tablespoon baking powder

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/2 cup raisins

  10. 1 large egg lightly beaten

  11. 1/2 cup nonfat plain yogurt

  12. 2 tablespoons canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.


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