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.
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 that I would practically fall down the stairs and roll into the kitchen, ready for 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 when I have them more than that 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 These Oatmeal Waffles Healthy?
The oats, milk, and eggs in the recipe are indeed good for you. They provide protein, fiber, vitamins, and other minerals. The sugar, butter, and salt, though, aren’t something you should be indulging in too often. This recipe could be enjoyed as part of a gluten-free diet if you use almond or coconut flour instead of regular flour. Make sure your oats are also GF certified.
To make the recipe a bit healthier, consider using whole-wheat flour instead of regular white flour. Just note that whole-wheat flour absorbs liquid better; if you notice your batter looking a bit thick, add a splash of milk. Your waffles will also have a denser texture, so don’t be surprised when they turn out less fluffy than you had anticipated. You could also use low-fat milk and omit the sugar, if desired.
Can I Use Different Oats?
Given that 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 tell 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.
How Do I Store Leftovers?
You can keep waffles in the fridge for up to 1 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 (that’s right, 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.
Serving Suggestions
Have some friends 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 Delicious 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!
Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs room temperature, lightly beaten
- 1 1/2 cups whole milk
- 6 tablespoons butter melted
- 2 tablespoons 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 and 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This worked exactly as written, thanks!
So glad to hear! Thanks for reading.