Can’t decide between oatmeal and waffles? Now you don’t have to! Make Oatmeal Waffles and get the nutrition of one served up in the fun shape of the other.
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I wish I could have waffles every morning. I swear, if I did, I would no longer lounge in bed for what seems like hours. I wouldn’t slam the ‘snooze’ button over and over again until the sun is at its zenith in the sky. Nope. If I had waffles to make every morning, I would leap out of bed and be in such a rush, I would practically fall down the stairs and roll into the kitchen, ready to iron my breakfast.
The problem, though, is that my adult body doesn’t take kindly to waffles day after day. Oh sure, eating them on the occasional weekend does no harm, but having them more than that and I start to feel… doughy. I should be eating more oatmeal like other adults but sometimes, I just don’t feel like oatmeal.
This recipe goes some way to alleviate this problem. It balances out the fun of waffles with the nutritious side of oatmeal. Now, I’m not sure whether the perfect breakfast dish exists, but I would like to nominate this one for contention. What more could you ask for?
Are Oatmeal Waffles Recipe Healthy?
The oats, milk, and eggs in the recipe are indeed good for you. In them you’ll get protein, fiber, vitamins, and other minerals. The sugar, butter, and salt, though, aren’t something you should be indulging in too often. It’s suitable for vegetarian diets, and could be enjoyed as part of a gluten-free diet were you to use almond or coconut flour.
Can I Use A Different Kind of Oat?
Given we’re going to be mixing the oats with a bunch of other ingredients and then cooking them quickly in a waffle iron, quick-cooking oats are ideal. But that doesn’t mean you can’t use other kinds of oats; it just might mean more work on your part. Steel-cut oats, for instance, can be used, but you may want to cook them first to account for their tougher texture. Oh, and yes, using them will mean tougher, chewier waffles. Old-fashioned rolled oats tells a similar story. You may want to pulse them in a food processor or blender to break them down and/or soak them in milk to help with the texture. Instant oats, meanwhile, are probably the most amenable to this recipe. You can use them without having to spend time prepping them.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs lightly beaten, room temperature
- 1 1/2 cups whole milk
- 6 tbsp butter, melted
- 2 tbsp brown sugar
INSTRUCTIONS
Mix Dry Ingredients
Combine flour, oats, baking powder, cinnamon, and salt in a large bowl.
Combine Wet Ingredients
In a separate bowl, whisk together eggs, milk, butter, and brown sugar.
Make Batter
Pour the wet mix into the dry ingredients, stirring until just blended.
Preheat & Grease
Get your waffle iron hot and ready with a light coat of grease.
Cook Waffles
Add batter to the iron, cook until golden, then remove with care.
Devour!
FAQs & Tips
You can keep waffles in the fridge for up to a week. Let them cool first then put them in an airtight container or Ziploc bag. You can also freeze them. Either wrap them individually in plastic and aluminum foil (I do both) or flash-freeze them for an hour then put them all together in a freezer-safe bag or container. You can warm them up from frozen by slotting them in your toaster.
Usually the issue is the consistency of the batter: overly thin batter will be too delicate and fall apart, while thick batter won’t cook evenly and be all mushy. Also, did you wait until your iron hit the right temperature? Don’t put the batter on prematurely. And don’t forget to grease it so it doesn’t stick and tear your waffles apart. Oh, and I know you want lots of waffle but don’t overfill your iron; you’ll get run-off, which can lead to uneven ironing.
The same essential ingredients are there but waffles, in a word, use “more”. They use more butter and eggs. The result is a richer batter with more fat content. They also usually have more baking powder, which serves as a leavening agent; this helps the waffles fluff up more than their pancake cousin. So, to answer your next question, No, I don’t recommend you switch one out for the other.
Sure, you can use the same amount, too. Just note that whole wheat flour absorbs liquid better; if you notice your batter looking a bit on the thick side, add a splash of milk. Your waffles will also have a denser texture to them, so don’t be surprised when they turn out not as fluffy as you had anticipated.
It’s not absolutely necessary, but it can help with your waffles’ taste and texture. When you mix the flour, the gluten gets activated. Letting it chill out relaxes that gluten and makes for more relaxed waffles (i.e., they won’t be as tough or chewy). So, if you have the time, set the batter aside for 15–30 minutes then give it a stir. THEN introduce it to your iron.
Serving Suggestions
Have some friends coming over for brunch and want to serve up something healthy to go along with these waffles? I’ve got you covered. First, give them the option of waffles OR pancakes with this recipe for Cottage-Cheese Pancakes. Or maybe you’d like something with even more protein, like this Mushroom Frittata? Either way, they’re going to need something to wash it down with, which is why I am proposing a batch of Watermelon Smoothies!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs lightly beaten, room temperature
- 1 1/2 cups whole milk
- 6 tbsp butter melted
- 2 tbsp brown sugar
- Assorted fresh fruit
- Yogurt of your choice
Instructions
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
- In a separate bowl, mix the beaten eggs, milk, melted butter, and brown sugar until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just blended. Be careful not to overmix.
- Preheat your waffle iron and lightly grease it with cooking spray or a bit of butter.
- Scoop the appropriate amount of batter onto the waffle iron, close the lid. Cook according to the manufacturer’s instructions until crispy.
- Carefully remove the waffle with a fork and serve hot with your choice of fresh fruit and yogurt.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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