Crunchy Oat Waffles

Happy Monday everyone!  The stay home order has been lifted and if you’re like me, maybe you’re heading back to work today.  If you’re lucky enough to have a leisurely weekend morning, these crunchy oat waffles make a wonderful breakfast.  They are crispy on the outside and tender on the inside with wonderful flavor.   I also love making these for dinner when I’m running short on time in the evening.  Breakfast meats, yogurt, or fruit all go wonderfully with these waffles to round out the meal.

 Instructions:

• Vegetable oil
• ¾ cup regular or quick rolled oats
• 1 cup boiling water
• ¾  cup all-purpose flour
• ¾  cup whole wheat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ heaping teaspoon nutmeg
• ½ teaspoon salt
• 3 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 egg
• 1 egg white
• ¾ cup buttermilk*
• ½ cup plain Greek yogurt

 

Directions:

Brush waffle iron griddles with oil while cold to prevent sticking, turn waffle iron on to high to heat.  If cooking spray is safe for your waffle iron, feel free to use cooking spray.

In a medium bowl, pour the boiling water over the oats. Stir to combine and set aside for 3 minutes.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.  Whisk the oil and sugar into the oat mixture.  Add the egg and egg white and whisk until blended.   Whisk in the buttermilk and Greek yogurt.  Add the oat mixture to the flour mixture and stir just until blended.

For 8-inch waffles, ladle about 1 cup of batter into the waffle iron. (Adjust the amount of batter for other sizes).  Bake according to your own waffle iron’s instructions.  In our Belgium waffle maker these waffles take approximately 6 minutes.  We set a timer as they are not quite done when the waffle iron indicates.

 

Serving suggestions:

Serve hot with maple syrup and butter or top with fruit, whipped cream, yogurt or other toppings.  Great with a side of your favorite breakfast meat.  We prefer turkey smoked sausage or bacon.

Tip:

If you don’t have buttermilk on hand use approximately 1 teaspoon lemon juice or apple cider vinegar + enough milk to equal the needed ¾ cup.  Let sit for a few minutes until milk begins to curdle, before adding to

 

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