Freeze a Batch of these Hardy Waffles

Create many batters by substituting just about any seed or nut in your pantry! 

For over 30 years I have enjoyed these waffles. They freeze so perfectly to make your own instant breakfast treat. 

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
• sunflower seeds- 1 cup
• water- 3 cups, or more
• salt- 1 tsp.
• sugar- 2 TBS.
• vanilla- 1 tsp.
• cinnamon- 1 tsp., or cardamom

SUBSTITUTIONS:

• 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. 

1. 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.
2. To the bowl add water, salt, sugar, vanilla, and cinnamon and stir.
3. Wait 5-15 minutes for batter to thicken. Over time the batter naturally thickens, so adjust for a thick milkshake consistency.
4. 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.
5. 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.
6. To reheat, use toaster or toaster oven for 4-5 minutes.

OPTIONS:

• 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.

  

• Use dried, fruit – especially blueberries, BUT do not add to batter. Instead, sprinkle them onto your reheated waffle, along with butter and syrup. This will really pop your waffle. Adding fruit to the batter can cause it to stick to your waffle iron.
• Use additional toasted chopped nuts, BUT again sprinkle over the buttered waffle. Adding to the waffle batter will make it difficult to seal the iron.

Waffle Variations:

• 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