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Oatmeal Currants Breakfast Cake Recipe

by Sonia on June 26, 2010

Post image for Oatmeal Currants Breakfast Cake Recipe

You remember I posted a healthier version of cake Carrot Nuts Coffee Cake before. Couple of months ago I bought a packet of wheat germ and still left some good amount of it, lying in my fridge and need to be use within next 4 months. It’s approximately 250 gm of wheat germ and had no idea what to do with it. I decided not to waste and throw it away but search some healthy recipes which contains wheat germ. While searching on internet I found this bread idea here and tried it last week.

Wheat germ is a power pack of many essential vitamins, minerals and healthy fats, offers many health benefits. This is not fancy and beautiful cake what you usually sees in cookbooks and internet sources but it has a great flavor and very healthy and nutritious too! A piece or two goes well with warm cup of tea or coffee.

old fashioned rolled oats and wheat germ

Oatmeal Currants Breakfast Cake Recipe
 
Author:
Serves: Makes 1 loaf; 10 servings
Ingredients
  • 1½ C old fashioned rolled oats (not quick-cooking)
  • 1¼ C buttermilk
  • 6 tbsp unsalted butter
  • ½ C packed dark brown sugar
  • 2 eggs, well beaten
  • 1 C whole wheat flour
  • ¼ C wheat germ
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 C currants or raisins + I added ¼ C dried cranberries
Instuctions
  1. In a medium bowl, combine oats and buttermilk. Let soak for an hour.
  2. Meanwhile, preheat oven to 210° C (400° F). Generously grease a loaf pan (I used 10 inch loaf pan, approx 25 cm long) with butter or margarine. Stir brown sugar and eggs into oat mixture. In a large bowl, stir together flour, wheat germ, baking powder, salt, and baking soda.
  3. Melt the butter and set aside to cool slightly. Add oat mixture to dry ingredients. Stir in currants, cranberries (if using) and melted butter, and mix until well combined.
  4. Spoon batter into prepared pan. Bake until loaf has risen and is well browned or until the skewer inserted comes out clean, about 40-45 mins.
  5. Note: Let it cool the bread completely before you cut it, or it will crumble. It can be stored up to 4-5 days in refrigerator. It tastes best when microwave it for 10 seconds.

 

This recipe is adapted from here and slightly modified it.

  • Wow super healthy breakfast cakes!

    ~ Thanks Sharmilee.

  • Beautiful bread and indeed healthy…

    ~ Thanks Priti.

  • Oh wow that looks pretty darn goooooddd

    ~ Welcome and thanks, Nisha! :)

  • Wow, I just posted an eggless oatmeal banana muffin….baked oats for the first time and loved it…you have wonderful recipe too, will try it soon

    ~ A warm welcome, Renu. Your oatmeal banana muffins looks really wonderful. I love oats too and slowly started to use in baking goodies. :)

  • wonderful….and so healthy..a must try..

    ~ Yes Sheba, it’s indeed healthy cake. Try it sometime. :)

  • PJ

    i have always seen wheat germ mentioned in recipes but never knew what it was. it looks like some quick cooking oats, doesn’t it :) the breakfast cake looks delicious.. a great and healthy way to start a day.

    ~ Thanks PJ! No, wheat germ is different, is the embryo of the wheat kernel, discarded when wheat is milled into white flour. it’s very nutritious and high in vitamins and minerals. Buy some and store well. It can be added in baking items. :)

  • cake looks good

  • Looks so delicious, Sonia, can’t possibly be so healthy :):)

  • Pingback: Oatmeal Currant Breakfast Bread- Sugar and Spice: Recipes, Cooking, Baking, Grilling, Malabar Recipes()

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