In looking through the recipes on my blog, I couldn’t believe I had yet to post a waffle recipe. Though I go through phases, I somewhat frequently whip up batches of the insanely easy Oatmeal Blender Waffles from Go Dairy Free to have on hand. They freeze beautifully, and make a hearty breakfast that I can have ready in just five minutes (a quick pop in the toaster) when I don’t feel like making a big effort for breakfast.
Also, I do love oats, but I find a bowl of oatmeal weighs really heavy on my stomach as the first meal of the day … and though I can see how many bloggers love putting nut butter in their oats, the resulting texture is not pleasing to my palate. But, when I did some experimenting with my trusted blender waffle recipe, injecting it with some naturally healthy nut butter, I ended up with amazingly quick and easy waffles that don’t weigh you down. Yet, they are rich in fiber, and have just enough healthy fats and protein to keep me satiated. Usually, I avoid sugar in the morning, but that hint of dark brown sugar makes these wonderfully noshable on their own. Of course, my sugar-addicted husband still tops them with maple syrup!
Nutty Oatmeal Blender Waffles
Recipe adapted from Go Dairy Free: The Guide and Cookbook
This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, Low in Sugar, optionally Gluten-Free, and optionally Nut-Free. Plus, you can literally make these with 100% everyday pantry supplies!
- 2 Cups Plain or Vanilla Milk Alternative of Choice (I use unsweetened rice milk, but you can even sub in water in a pinch)
- 2-1/4 Cup Oats (use certified gluten-free oats for gluten-free)
- 1/2 cup Peanut Butter, Sunbutter (for nut-free), or your favorite Nut Butter (can use just 1/4 to 1/3 cup if you want lower fat or less nutty)
- 2 Tablespoons Brown Sugar, Sucanat, Maple Syrup, or Sweetener of Choice (I like the TJ’s Organic Brown Sugar best with the peanut butter)
- 1/4 Teaspoon Salt (omit if using salted nut or seed butter)
- 2 Teaspoons Baking Powder
Okay, are you ready? Throw all ingredients in your blender, and let ‘er rip for about a minute. The batter may be hearty looking, but that is all good. Now, preheat your waffle iron and coat it with cooking spray (baked goods with nuts tend to like to stick). This will give your batter about 10 minutes to thicken. The thicker the batter, the more bready the waffles. I like the batter really thick, but if it gets too thick to pour at any point, blend in some more milk alternative or water a tablespoon at a time. Make waffles according to the instructions with your waffle iron. Eat waffles.
Tip #1: If you have a cheapy waffle iron like myself, you may not want to follow the little “all done” light. I usually let them cook until I can visibly see little to no steam emerging.
Tip #2: These freeze beautifully. Let them cool on a wire rack and then fire them in a freezer bag. If you put them in the freezer bag while still warm, steam from the waffles will cause them to stick more once frozen (yeah, learned that the heard way). Pop them apart and toast when hungry.
- 1/2 to 1 Teaspoon Vanilla Extract
- 1/2 to 1 Teaspoon Ground Cinnamon
- 2 Tablespoons Protein Powder of Choice
Peanut Butter & Jelly-Filled Waffles: Fill those little waffle holes with your favorite jam/jelly (homemade, organic, all-fruit, etc) or two …
Yields 4 to 5 breakfasts-on-the-go
Filed Under: Alisa's Recipes