Oatmeal in a Slice
This has all the goodness of a bowl of oatmeal only in a slightly different form. People can be quite specific when it comes to their morning oats, so by all means use this as a starting point if you’d prefer another combination. Sometimes we add nuts but we like it gushier so we leave them out. We’ve fiddled with this recipe quite a bit and our conclusion (for the moment, anyway) is that using both types of oats gives just enough structure and texture. It will come out just fine if all you have is one type. Old-fashioned or jumbo oats produce a nubbier loaf, while rolled or quick oats break down in the oven sooner so they are harder to detect in a finished slice. They produce a lovely, moist loaf without the telltale crunch of the larger oats.
|2fl oz / 60ml / ¼ cup||canola oil or the like|
|4fl oz / 120ml / ½ cup||buttermilk|
|10oz / 275g / 1¼ cups||applesauce, preferably unsweetened|
|5½oz / 160g / 1 cup||all-purpose or plain flour|
|1½oz / 40g / ¼ cup||whole wheat or wholemeal flour|
|6oz / 175g / ¾ cup, packed||light brown sugar|
|1½ tsp||baking powder|
|1½ tsp||bicarbonate of soda|
|½ tsp||kosher salt|
|¼ tsp||nutmeg, freshly grated|
|2oz / 6og / ½ cup||rolled or quick oats (not instant)|
|2oz / 60g / ½ cup||jumbo or slow oats|
|3-4oz / 85-115g / ½ cup||dark or golden raisins|
You will need a 12 x 9in/30 x 23cm loaf pan.
Preheat the oven to 180°C/350°F/gas mark 4. Butter a 12 x 9in/30 x 23cm loaf pan, dust with flour and line the 2 long sides and bottom with parchment.
Put the oil, buttermilk, applesauce and eggs into a large measuring jug. By doing it in this order you can measure each successive ingredient into the same jug as opposed to using several. See, the primary chemistry lesson of displacement actually did come in handy! With a small hand whisk or fork, evenly blend everything together.
In a large mixing bowl, mix together the 2 flours, sugar, baking powder, bicarbonate of soda, salt and spices. Add the oats and fruit and toss together. Make a well in the dry ingredients and, all at once, pour in the wet ingredients. Stir until everything is evenly moistened, but be careful not to overdo it. Pour the batter into the prepared pan and even the top with a spatula. Sometimes we sprinkle demerara sugar on top of the batter.
Bake for 50 to 60 minutes, or until the bread is well browned and a thin knife emerges clean from the center. Let the loaf cool for about 15 minutes before removing it from the pan to cool completely on a wire rack. If you cut into the warm loaf, your slice may be a bit crumbly; it slices better when it has a chance to cool and set completely.