Today my daughter wanted oatmeal but wanted something creative. I said how about we look for some oatmeal pancake recipes and she said what about oatmeal waffles. I never heard of oatmeal waffles but figured with Google an arm’s length away- sure I said. 30 minutes later, I was super excited to have stumbled upon this healthy recipe. It was a great switch up from our regular Bittman waffles. It came from the tasteofhome.com website (I website I had never seen). The recipe says it will make 6 waffles – our batter produced 7 good sized waffles. Prep time was about 10 minutes and I was cleaned up before waffle 3 was out.
6-7 Waffles Servings Prep/Total Time: 30 min including cooking waffles and cleanup
Before you start mixing, plug in your waffle iron and melt your butter in the microwave to get cooled
- 1-1/2 cups all-purpose flour – dry
- 1 cup quick-cooking oats – dry
- 3 teaspoons baking powder – dry
- 1/2 teaspoon ground cinnamon – dry
- 1/4 teaspoon salt, optional – dry – I would at least use a pinch or full 1/4 – dry
- 2 eggs, lightly beaten
- 1-1/2 cups milk
- 6 tablespoons butter, melted
- 2 tablespoons brown sugar
- Assorted fresh fruit and yogurt of your choice
- In large bowl, combine the dry ingredients: flour, oats, baking powder, cinnamon and salt; set aside.
- In small bowl, whisk the eggs, milk, butter and brown sugar.
- Add to flour mixture; stir until blended. (This is a pretty wet waffle batter)
- Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron).
- Close lid quickly; do not open during baking until your waffle iron beeps done.
- Use fork or knife to remove baked waffle if stuck.
- If not using right away, cool on a rack and freeze uneaten waffles once cooled.
- Top with fresh fruit and yogurt.
- Yield: 6 -7waffles.
Picture of batter; uncooked batter in waffle iron; fully cooked waffle
Nutritional Facts: One serving equals 1 bread, 2 fats; also, 176 calories, 223 mg sodium, 65 mg cholesterol, 21 gm carbohydrate, 5 gm protein, 8 gm fat.