1/2 cup quick-cooking or regular oats
1/2 cup oat bran
3 tablespoons margarine
1 cup all-purpose flower
1/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
2 egg whites
1/2 cup low-fat or non-fat buttermilk

Heat oven to 350 degrees. Spread oats and oat bran in the bottom of an ungreased baking pan and toast for 15-20 minutes or until light brown. Allow to cool. Increase oven to 400 degrees. Cut margarine into flour, sugar, baking powder, baking soda and salt with a pastry blender or fork until it forms fine crumbs. Stir in oat mixture and raisins. Stir in egg whites and just enough buttermilk so dough leaves the side of the bowl and forms a ball.

Turn dough onto a floured surface, roll in flour and knead lightly about 10 times. Pat or roll dough into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges but don’t separate. Brush with buttermilk and sprinkle with oats. Bake 15-18 minutes or until lightly browned. Remove from baking sheet and carefully separate.

Makes 8 Servings
Serving Size: 1 wedge