A Hardy Fiber-rich Breakfast

Change Out the Grain or Seed: Versatility in Hand

Freeze a Batch of these Nutty-Rich Waffles

For over 30 years I have enjoyed making this waffle recipe. 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. Make a stack and freeze! Just pennies a piece.

Over the years I have substituted nuts for seeds – pecans, walnuts, macadamia. I also blend other grains with the oats [see below]

• rolled oats- 3 cups
• seeds*- 1 cup, raw sunflower [or raw pumpkin]
• water- 3 cups+ [create milkshake consistency]
• salt- 1 tsp
• 1/2 tsp baking powder
• sugar- 2 TBS
• vanilla- 1 tsp [or almond extract]
• cinnamon- 1 tsp, or 1/2 tsp cardamom or nutmeg

• Toasting seeds or nuts adds flavor. Bake at 300º for 6-7 minutes

SUBSTITUTIONS:

• Seeds/Nuts: try pecan, walnut, or almond
• Oats: I interchange with steel cut oats, I just tried and enjoyed 2 cups pearl barley and 1 cup steel cut oats which lent a new nuttiness!

DIRECTIONS: I prefer working with a teflon coated waffle iron. WARNING: DO NOT OPEN THE WAFFLE IRON BEFORE 4 MINUTES. If you lightly lift the handle and the iron won’t open, go another minute to harden the waffle. If you open too early it might separate; then close and wait a minute to recheck.

1. Combine oats and seeds and blend in half batches in a high speed blender, scraping down sides as needed to create fine flour; return all back to the blender
2. Add the remaining ingredients and blend on low, stirring if needed
3. Wait 5-15 minutes for batter to thicken. Over time the batter naturally thickens, so adjust with water for a milkshake consistency
4. In a well heated waffle iron, lightly spray top and bottom irons with oil and pour in batter. Check after 5 minutes. There should be some browning evident. If not continue in 30 second intervals
5. To freeze, cool on a rack then insert wax paper between waffles. They can also be refrigerated and should be good for a couple weeks
6. To reheat, use toaster or toaster oven for 4-5 minutes.

This is Where the Fun Begins

I have discovered so many variations. Give some a try!

ADD-INS: Sesame Seeds — Wheat Germ 

• Before pouring in the batter, sprinkle 2 tsp. raw sesame seeds or wheat germ onto the oiled iron. 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 finished 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

GOMA WAFFLES: A delicious sesame seed waffle is my latest variation. An idea crept into my mind about the extraordinary flavor of toasted and ground sesame seeds. In Japan “gomasio” is a beloved condiment. For the waffle dry toast white sesame seeds over low heat until they turn mostly brown. Cool, then grind into a coarse flour. Use it as the seed portion of your base recipe. Then to gild the lily, sprinkle some whole, toasted sesame seeds in the bottom waffle iron before pouring in the batter. DeeLICIOUS!

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.
• Almond Waffles – Use toasted almonds and 1 tsp almond extract in the base recipe

Topped with Fried Egg, Kiwi Fruit and Mango Froot Chutney © 1994-2025 Recipes by B. Hettig