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Oaty Waffles
A hearty buttermilk and oat waffle perfect for freezing for quick breakfast at your fingertips.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
waffles
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
waffles
Ingredients
Instructions
  1. Combine dry ingredients in a large bowl. Whisk together buttermilk, eggs, butter and vanilla. Add wet ingredients to dry and stir to combine. You just want to bring these together, so be careful not to over mix. It'll be lumpy and that's a good thing.
  2. Cook according to your waffle iron's instructions. I use a Belgium waffle maker so I get two thick waffles at about 1/4 cup of batter each per batch. Eat warm with fruit, jam or syrup (Cornaby's Raspberry Syrup is really good. Apple Syrup is really good, and plain old maple syrup is smashing). Alternatively package waffles into layers in a freezer bag and freeze flat. To reheat toast in a toaster for 3-4 minutes until warm and crisp all the way through.
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