3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup reduced-fat sour cream
1/4 cup chopped pecans or walnuts
Lightly spray large cookie sheet with cooking spray.
For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt
in food processor bowl; pulse machine on-off several times until well mixed.
In small saucepan, heat water and oil until very warm (120 degrees F to
130 degrees F). With motor running, add liquids to flour mixture with egg white.
Process until dough begins to form a ball; continue processing 1 minute.
Turn dough out onto lightly floured surface. Knead apples into dough. Pat
into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let
rise in warm place 40 minutes or until almost doubled in size.
Heat oven to 400 degrees F.
For topping, combine oats, brown sugar, cinnamon and sour cream in small
bowl; mix well. Spread mixture evenly over top of dough; sprinkle with pecans.
Bake for 16 to 18 minutes or until edges are light golden brown.
Cool in pan for 3 minutes.
Remove to wire rack and cool 10 minutes.
Cut into squares.
Preparation Time: 20 Minutes | Cook Time: 18 Minutes
Time to Table: 38 Minutes
Recipe Yield: 16 | Serving Size: 1/16 of recipe
Cook Tips and Variations:
Substitute chocolate for caramel.
To prevent plastic wrap from sticking to rising dough, spray wrap with cooking
To prepare flatbread without a food processor, combine 2 cups flour, oats, granulated
sugar, yeast, cinnamon and salt in large bowl. Heat water and oil as above. Add
to flour mixture. Stir, gradually adding enough additional flour as needed to make
a soft dough that pulls away from sides of bowl. Proceed as directed above.