Buttermilk Oat Waffles

IMG_3407Hi all– When I know I should be having oatmeal for breakfast, but really want a waffle, this is the recipe I can turn to.  oat-y, tender and a happy receptacle for all that maple syrup.

Larry and I had a batch last Sunday morning while we watched football.  Not exactly “football food” (where’s the wings??) but it suited us just fine.

1 cup flour
1 cup quick oats*
1/4 cup brown sugar
2  1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups buttermilk**
1/2 cup canola oil
1 tsp. vanilla

First, separate the egg yolk/whites.  Set the yolks aside in a small bowl and beat the egg whites in another bowl with an electric mixer until it forms stiff peaks.

Then in a large mixing bowl, stir together the flour, oats, brown sugar, baking powder and salt.  Next mix in the egg yolks, buttermilk, oil and vanilla.  Then fold in the beaten egg whites (I used a whisk to blend them in well.

Het the waffle iron and coat it the surface with cooking spray and pour batter to cover the surface.  Close the lid and cook until the waffles are golden, 3 to 5 minutes.***

*Quick oats come in the large box and say –cook in 1 minute.
**In place of buttermilk, pour 2 tab. into the measuring cup and fill to 2 cups with milk.  Let it sit 5 minutes to thicken.
*** I use a Nordicware stove top waffle iron (that I got for a wedding gift 40 years ago!) and do 2 minutes on the first side, 3 on the second.


25 thoughts on “Buttermilk Oat Waffles

    • That’s funny Kat– the recipe I worked from came from a magazine that included a fried chicken recipe to go along with the waffles!! So you are absolutely right!! (and who doesn’t like fried chicken!!) Happy weekend there!

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