Freeze a Batch of these Hardy Waffles
Change Out the Seed or Nut: Versatility in Hand
For over 30 years I have enjoyed making these waffles. The texture is hardy; they freeze perfectly to make your own instant breakfast treats.
NOTE: It’s important to have a high-speed blender (Vitamix, Blendtec) that can take on the oats and seeds to make a fine flour. A food processor or standard blender won’t create a fine enough flour.
INGREDIENTS: Makes 6 waffles, can easily be doubled
- rolled oats- 3 cups [or steel cut oats]
- sunflower seeds- 1 cup
- water- 3 cups, or more
- salt- 1 tsp.
- sugar- 2 TBS.
- vanilla- 1 tsp.
- cinnamon- 1 tsp., or cardamom
- Seeds/Nuts: try pumpkin, pecan, walnut, or almond
- Oats: I interchange with steel cut oats
DIRECTIONS: I prefer working with a teflon coated waffle iron.
- Combine the oats and seeds and blend in half batches in a high speed blender, scraping down sides as needed to create fine flour. Place flour in large bowl.
- To the bowl add water, salt, sugar, vanilla, and cinnamon and stir.
- Wait 5-15 minutes for batter to thicken. Over time the batter naturally thickens, so adjust for a thick milkshake consistency.
- In a well heated waffle iron, lightly spray top and bottom irons with cooking oil and pour in batter. Check after 5 and a half minutes. There should be some browning evident. If not continue until there are some browning.
- To store, cool on a rack and place wax paper between waffles. Store in freezer in a freezer grade bag. They can be refrigerated and should be good for a couple weeks.
- To reheat, use toaster or toaster oven for 4-5 minutes.
- For punched up flavor, pre-toast the seeds/nuts in oven for 6-7 minutes at 300 degrees. Then add to oats and blend.
ADD-INS: Sesame Seeds — Wheat Germ
This is where the fun and creativity resides!
- For sesame seed waffles: before pouring in the batter, sprinkle 2 tsp. raw sesame seeds or wheat germ onto the oiled iron just before adding batter. This really punches up the flavor along with a visual touch.
- Lemon Poppy Seed Waffle – Add a tsp. of lemon extract and 3 TBS. poppy seeds to batter
- Macadamia – Cranberry Waffle – Exchange macadamia nuts for the sunflower seeds in standard batter and use nutmeg instead of cinnamon. Spoon some sweetened, dried cranberry bits onto hot buttered waffle.
- Sourdough Waffles – Make the batter and rest it, covered for 24 hours on the countertop.
- Airy Waffles – Add 1 tsp. baking powder to batter just before pouring into iron. Cook time will be shorter, start at 4-1/2 minutes to check.
Recipes by B. Hettig
One thought on “Oat & Seed Waffles”
A reminder: don’t open the waffle iron too early! Cook at least 5 minutes, otherwise the waffle will stick and separate. I use a little oil spray on the iron before beginning.