Oatmeal waffles

When I woke up this morning I had a craving for a waffle, but not your average waffle. I wanted something cinnamon scented, hearty and different than your average run of the mill waffle. Cinnamon pairs wonderfully with oatmeal which lead me to think that I could incorporate oatmeal into the waffle, giving it the heartiness that I was after.

Taking the oatmeal and running it through the food processor to break it into an oat flour is something I've done before when making cookies. It adds extra fiber and flavor with out a distinct oatmeal texture. I decided to try that method with these waffles. Adding 2 teaspoons of baking powder help to keep things nice and light and fluffy, not dense and heavy which is a real possibility when working with oatmeal.

The Kitchen Witch has used whipped egg whites that were folded into a batter for waffles before but what a pain! Instead of going through all the time and hassle of separating eggs and then whipping the whites and then folding them into the batter I decided to just run them in my food processor. The speed of the blades whipped them up nicely, I had a very thick foam on top which added to the light and airy texture of the finished waffle.

These waffles were a hit! The little Witch enjoyed them and ate her entire waffle. Serve with your favorite syrup, like the Sasktoon berry syrup I was lucky enough to win from Sarah at All Fingers in the Pie. If you're not lucky enough to have this awesome syrup I recommend blueberry, apple or good old maple syrup.

Oatmeal waffles
makes 10 single waffles
1 cup oatmeal, old fashioned oats
1 1/2 cup flour
2 t baking powder
1/2 tsp of salt
3 eggs
1 1/2 c milk
2 T brown sugar
1 T vanilla extract
1 t cinnamon
2 T melted butter

Plug in your waffle iron to preheat it while you make the waffle batter.

In the work bowl of a food processor pulse the oatmeal until its finely grained like coarse flour. Add the flour, baking powder, salt and cinnamon, pulse together then pour into a medium sized mixing bowl.



In the food processor bowl add the eggs and brown sugar. Run until the eggs are thickened and foamy, about 2 minutes. Mix the milk, vanilla extract, melted butter and egg mix together.

Pour the wet ingredients into the dry and mix until it just comes together. Let it sit for about 1 minute before cooking, this allows the oatmeal to absorb some of the liquid.



Spray your waffle iron and pour about 1/2 cup of batter between the 2 waffle indentions. Don't worry if it doesn't fill it up, it will as it cooks. Close the lid and cook for 4 minutes (your time will vary based on your iron's temperature) then flip it over if your iron cooks unevenly (as mine does). Cook for 3-4 minutes longer or until waffle is golden browned and crispy on the outside.



Nutrition Facts provided by SparkPeople recipe calculator
10 Servings
Amount Per Serving
Calories 167.6
Total Fat 5.3 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.7 g
Cholesterol 72.9 mg
Sodium 248.9 mg
Potassium 45.4 mg
Total Carbohydrate 23.4 g
Dietary Fiber 1.4 g
Sugars 3.4 g
Protein 6.1 g