Description
Delicious oatmeal waffles that are easy to make and perfect for breakfast.
Ingredients
Scale
- 2 cups (180g) Old Fashioned rolled oats, blended
- 2 large eggs (or flax eggs, see note)
- 3/4 cup (180ml) milk of choice (see substitution note)
- 2 tablespoons (30ml) neutral oil or melted butter
- 2 tablespoons (25g) brown sugar
- 21/2 teaspoons (8g) vanilla extract
- 21/2 teaspoons (8g) baking powder
- 1/21/2 teaspoon (3g) kosher salt
- 1/41/2 teaspoon (1g) cinnamon
Instructions
- Mix the Batter: Start by mixing your dry ingredients like oats and baking powder in a bowl. You will get a cozy, nutty aroma as you do this. Next, add in the wet ingredients until everything is combined. Keep an eye out for lumps; otherwise, your waffles might not be as light and fluffy as you want.
- Rest the Batter: Let the batter sit for about five minutes. You will notice it thickening slightly, which is a good sign. This resting time activates the baking powder, helping your waffles become airy. Just remember not to skip this step, or the waffles might end up too dense.
- Preheat Your Waffle Iron: Plug in your waffle iron and let it heat up. You should see a little steam coming out as it warms. A hot iron is essential for crispiness, so do not be tempted to rush this part, or you might end up with soggy waffles.
- Grease the Waffle Iron: Lightly brush some oil on the waffle iron before pouring in the batter. You want to feel a slight slick as you do this. This helps prevent sticking and keeps your waffles intact. Skipping this step can lead to a frustrating mess when you try to remove them.
- Cook the Waffles: Pour the desired amount of batter into the hot iron and close the lid. You will hear a gentle sizzle as they cook, filling the air with a warm, inviting scent. Cooking times vary, so be patient and do not rush the process; lifting the lid too soon can leave you with undercooked waffles.
- Keep Waffles Warm: Once your waffles are done, carefully remove them and place them on a baking sheet in a warm oven. You will want them to stay crispy while you finish up the rest. If you stack them right away, they can get soggy, and nobody wants that.
Notes
- Storage Tips: Store in an airtight container for up to 3 days in the refrigerator. For freezing, lay them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.
- Expert Tips: Ensure you let the batter rest for 5 minutes to activate the baking powder for the best texture.
- If the batter seems too thick while cooking, a little milk can help restore it to the right consistency for nice, fluffy waffles.
- When waffles turn out dense, letting the batter rest improves the texture.
- If waffles stick to the iron, applying a light coat of oil can help prevent this and ensure easy removal.
- For crispier waffles, check that they are fully cooked, then keep them warm in a baking sheet in the oven until ready to serve.
- If you are looking for added nutrition, consider incorporating fresh fruit or nuts in the batter to enhance both flavor and texture.
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg