Serve this delicious snack with soup, salad or cheese.
Preheat oven to 350°F.
Buttermilk mixture: In a medium bowl, whisk together buttermilk, egg, olive oil, mustard and honey.
Add 1 cup oats and bran. Stir. Let sit 10 minutes.
Flour mixture: In large bowl, combine flour, walnuts, parsley, onion, sundried tomatoes, oregano, baking powder, baking soda, coriander, seasoned salt and cinnamon.
Stir buttermilk mixture into flour mixture until well combine.
Lightly spray 9 inch x 13 inch baking pan with non-stick cooking spray. Spoon and smooth batter into pan.
Topping: Sprinkle with 2 Tbsp each of oats, walnuts and parsley.
Bake 18-22 minutes or until toothpick inserted in centre comes out clean. Cool completely.
Cut into 12-3 inch squares, then cut each diagonally into two triangles.
Store in an airtight container in refrigerator for up to 3 days, or wrap each serving in plastic film, pack into freezer storage bags and freeze up to 2 months.
Serving Size 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.