|Rolled oats||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Wheat germ||1⁄3 Cup (5.33 tbs), toasted (or bran)|
|Sugar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
Place oats in a blender container or food processor bowl.
Cover, then blend or process for 1 minute or till oats is evenly ground.
In a large mixing bowl combine oats, flour, wheat germ or bran, 1/4 cup sugar, brown sugar, and 1/4 tea-spoon cinnamon.
Cut in margarine or butter till the mixture resembles coarse crumbs.
Stir in orange juice till moistened.
Cover and chill the dough about 2 hours.
Divide dough into 8 portions.
On a floured surface, roll 1 portion into a 6-inch circle; keep remaining dough in the refrigerator.
With a pastry wheel or knife cut the dough into 8 pie-shape wedges.
Place wedges on lightly greased baking sheets.
Repeat with remaining dough.
Stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
Sprinkle atop wedges.
Bake in a 375° oven for 8 to 10 minutes or till wedges are light brown around edges.