Oatmeal Currants Breakfast Cake Recipe
Serves: Makes 1 loaf; 10 servings
  • 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
  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.
Recipe by Seven Spice at http://www.7spice.net/breakfast/oatmeal-currants-breakfast-cake/