The crunch of the waffles combined with the creamy goodness of oats, topped with fresh fruit made a delicious and filling breakfast. Not to mention, a breakfast high in fiber and potentially gluten-free (if you use GF oats).
The only catch with this recipe -- you need to think ahead. The oats and milk soak overnight to create a base for the waffles.
Oatmeal Waffles - Modified from Cynthia Lair
2 C oats (Old-Fashioned)
2 C milk
2 eggs
1/4 tsp. sea salt
2 T brown sugar
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 T butter, melted
Combine the milk and oats in a blender. Blend until oats are broken up.
Pour into a covered dish and refrigerate overnight for 8 or more hours. In the morning, you'll have a thick consistency (almost as if you'd mixed milk and flour together).
In the morning, combine oat mixture with the eggs, sea salt, brown sugar, baking powder, nutmeg, cinnamon and vanilla and stir (or whisk) to combine.
Add melted butter and mix.
Place mixture in a hot waffle maker and you have breakfast! This recipe makes about 6 waffles.
Serve warm with applesauce, or berry sauce, or fresh fruit.
This post is linked to Mouthwatering Mondays and Tasty Tuesday!
