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1
In a bowl, combine the oats and buttermilk; cover and refrigerate for 1 hour.
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2
Meanwhile, grate the zest from the oranges and reserve.
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3
With a small sharp knife, cut off the remaining outer white membranes.
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4
Cut or pull apart the oranges into sections and coarsely chop, taking care not to lose too much of the juice.
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5
Place the chopped sections in a small bowl and add the zest and orange liqueur; set aside at room temperature to macerate as you continue.
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6
While the fruit macerates, make the streusel: combine the brown sugar and flour in a small bowl; work in the cold pieces of butter with your fingers, a fork, or a pastry blender until coarse crumbs are formed.
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7
This can also be done with an electric mixer or food processor, if desired; set aside.
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8
Preheat the oven to 350u00b0; grease eight 4 x 2 1/2 inch mini-loaf pans or spray them with cooking spray.
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9
Add the sugars, oil, and eggs to the cold oat-buttermilk mixture; beat with a whisk until combined.
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10
Stir in the macerated oranges and all the juices.
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11
In a mixing bowl, combine the flour, baking powder, baking soda, and salt; add the wet ingredients and stir with a large spatula just until combined; the batter will be lumpy.
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12
Scrape batter into the prepared pans until just level with the top of the pan.
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13
Sprinkle each loaf with a few tablespoons of the streusel.
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14
Bake in the center of the oven for about 30-35 minutes.
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15
When done, the tops of the loaves will be firm to the touch, the loaves will pull away from the sides of the pans, and a cake tester will come out clean.
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16
Let the loaves stand in the pans for 5 minutes at room temperature before turning them out of the pans onto a rack, then turning them right side up to cool.
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17
Slice and serve.
