Step 1

Preheat the oven to 350°F. Grease the inside of a loaf pan with vegetable oil and a paper towel.

Step 2

Toast the rolled oats in a pan over medium-high heat until golden brown, about 3-4 minutes. Keep an eye on them during this process so they don't burn.

Step 3

Add the toasted rolled oats to a blender or food processor and blend until they form a flour-like consistency.

Step 4

Add the oat flour, all purpose flour, whole wheat flour, baking powder, baking soda, brown sugar and white cane sugar to a large bowl and whisk together.

Step 5

Cut the cold butter into small cubes, then add it to the flour mixture. Use your fingers or a pastry cutter to mix the butter with flour until it forms pea-sized crumbs.

Step 6

In a separate bowl, mix together the buttermilk, molasses, water and egg.

Step 7

Add the buttermilk molasses (wet ingredients) to the dry flour ingredients and mix everything together.

Step 8

Pour into the greased loaf pan and spread into an even layer.

Step 9

Bake for 55-65 minutes, or until edges are golden brown and a toothpick comes out clean when poked through the center. Let cool 10 minutes, then run a butter knife along the edges to help loosen. Gently flip and transfer to a wire rack to cool completely.