Buttermilk Snack Cake

1-1/2  cups		buttermilk
1/2  cup		steel-cut oats
1/2  cup		oat flour
1  cup		whole wheat flour
1  teaspoon		baking powder
1/2  teaspoon		baking soda
1/2  teaspoon		salt
1/2  cup		honey
1/2  cup		unsweetened, applesauce
1-1/2  teaspoons		vanilla extract
2		egg whites
1		Cooking spray
1/4  cup		Pecans - Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Buttermilk Snack Cake ingredients. The serving size for any ingredient in Buttermilk Snack Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine buttermilk and oats; cover and refrigerate 8 hours.

Preheat oven to 375 F.

Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

Place sugar and applesauce in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Sprinkle chopped pecans over top. Bake at 375 F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares.