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Crispy Oat Waffles
These are, hands down, my new favourite waffles. They’re essentially a bowl of oatmeal in a handy waffle shape — so they keep you full for ages, but they’re also terribly simple to make and are perfectly crisp. Everybody wins.
INGREDIENTS
- 1 cup rolled oats
- 1/2 cup almond milk + extra if necessary
- 1 egg
- 1 tsp baking powder
- 1 Tbsp olive oil
- pinch sea salt
- 1/3 cup pecans (or other nuts, or seeds, or berries, or choc chips, you get the point)
- 1 ripe banana (optional for a sweeter waffle)
for the fruit compote
- 1 cup mixed berries fresh or frozen
- 1/2 cup chopped mango or nectarine
- 1/2 cup cherries
- 2 Tbsp water
METHOD
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Blitz all ingredients except your nut/seed/berry mix-in until smooth-ish. Stir in mix-in item. Rest batter 5 mins while you pre-heat your waffle maker.
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Scoop 1/4 cup batter into each waffle section, cook approx 5 mins until crisp. Repeat with remaining batter to make 4 (or 5) waffles.
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To make fruit compote, bring all ingredients to a simmer and cook 3-4 minutes until syrupy.
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Serve waffles with compote (or jam, or chocolate sauce, or avocado and hummus, or anything else you wish), do happy waffle dance.
Read More: Macadamia, Kale & Blueberry Salad / Summer Sangria Popsicles (plus a Virgin Sangria option) / No-Knead Hot Cross Buns
COOK’S NOTES & SUBSTITUTIONS
- These waffles freeze brilliantly, I highly suggest making a double (or even a quadruple) batch and keeping them on hand for all manner of waffle cravings. Simply pop into the toaster — straight from the freezer — to heat through.
- Different styles/brands of oats absorb liquid differently, while you won’t need any less milk you may need a bit more. If the batter is crazy thick after resting add water or more almond milk 1 Tbsp at a time until thick but pourable as seen in the video!
- For a sweeter waffle add a banana to the batter as you blend it.
