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Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray; set aside. In a medium bowl, stir together all-purpose flour, whole-wheat pastry flour, 2/3 cup oats, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl, combine 2/3 cup brown sugar and the butter. Beat with an electric mixer on medium speed until well mixed. Beat in egg and vanilla. Alternately add the flour mixture and applesauce to the beaten mixture, beating after each addition just until combined. Stir in fruit bits (or raisins).
Spread the batter into the prepared pan. In a small bowl, combine the remaining 1/2 cup oats, wheat germ and the remaining 2 tablespoons brown sugar. Sprinkle the oat mixture over the batter; press lightly into the batter. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely in the pan on a wire rack. If desired, top each serving with raspberries.