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For the Pastry:
• 8 Tbsps. whole wheat flour
• 8 Tbsps. Quaker Instant / Quick Cooking Oats, grind to a powder
• 1/8 tsp. salt
• 6 tsps. unsaturated cooking oil
• 8 Tbsps. low or non-fat milk

For the Filling:
• 2 tsps. unsaturated margarine, melted
• 3 Tbsps. low or non-fat milk
• 1 Tbsps. sugar
• 10 Tbsps. Quaker Instant / Quick Cooking Oats
• 6 Tbsps. raisins
• 1 medium apple, diced into 1 cm cubes
• 1 Tbsp. lemon juice
2 Tbsps. honey
• 1 tsp. cinnamon sugar
• 1/8 tsp. salt
 

Cooking Instructions

For the Pastry:
• Pre-heat an oven to 180°C (350°F).
• Sift flour, oats and salt into a bowl; and rub in oil and milk until the mixture resembles breadcrumbs.
• Knead the mixture into a soft, but not sticky dough (Add more wheat flour if the dough is sticky; or a little more milk if the dough is not soft enough). 
• Place the dough in a covered glass dish and refrigerate for about 1 hour. 
• Roll out the pastry to line an 8 inch pie plate.

For the Filling:
• In a bowl, mix melted margarine with milk, sugar, oats, raisins, apples, lemon juice, honey, cinnamon sugar and salt and dish out over the pastry base.
• Bake for about 30 minutes or until it browns slightly and serve hot or cold.