Breakfast

Oatmeal Waffles

Crisp edges give way to a tender, lightly spiced center in these golden waffles, where the gentle nuttiness of oats mingles with warm cinnamon. Each bite finishes with juicy bursts of fresh blueberries and blackberries beneath a drizzle of maple syrup or a spoonful of vanilla yogurt.

Recipe and photo by EatingWell, shared here with credit. View the Original

Oatmeal Waffles
Total
25 min
Prep
15 min
Cook
10 min
Serves
8

Nutrition per Serving

Calories
283
Protein
7g
Carbs
39g
Fat
11g
Fiber
4g
Sugar
9g
Sodium
258mg

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cup oat milk  or  other nondairy milk
  • 2 large eggs, lightly beaten
  • 6 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 2 cup mixed fresh blueberries and blackberries
  • Maple syrup or vanilla yogurt (optional)

Instructions

  1. Preheat waffle iron to medium-high. Process oats in a blender to a fine powder, about 20 seconds. Transfer to a medium bowl. Add flour, baking powder, cinnamon and salt; whisk until well combined. Add oat milk (or other milk), eggs, butter, brown sugar and vanilla; whisk until just combined (some lumps may remain).
  2. Coat the waffle iron with cooking spray. Spoon on 1/2 cup batter, spreading it to reach the edges; cook until cooked through and golden brown, 4 to 5 minutes. Repeat with the remaining batter.
  3. Top the waffles evenly with berries; serve with maple syrup or yogurt, if desired.