Toasted Oatmeal & Honey Waffles

I stinkin’ love waffles. Always have.
In fact, when I was younger, one of the only things my mom could lure me out of bed with in the morning was two toasty Eggo waffles with lots of (I Can’t Believe It’s Not) butter and pure maple syrup. Ah, health.

Does it get any better than that as a child? I think not.

But I might as well admit right now that Pop Tarts took a close second – either cinnamon sugar or strawberry, toasted and with lots of butter. Don’t even try and tell me that Pop Tarts don’t reach their pinnacle of perfection when toasted and slathered with butter dripping, down their soft, delectable sides.

Don’t knock it ’til you try it, OK? Just don’t.

However, I do have good news to report.
I did, in fact, graduate from culinary infancy to semi-infancy around age 11, when I moved onto the finer things in life like chocolate Snack Packs. And in high school, nothing touched my palette unless it rhymed with a shmocolate-covered schdonut shem (wink) or tasted like wild cherry pepsi (double wink).

However, now, with a reputation to keep – you know, as a food blogger – I branch out on a daily basis. Popped Amaranth Peanut Butter Cups, Vegan Black Bean Brownie Pancakes, Peanut Stew – you name it, I’ve stuck my culinary tongue in it.

And when it comes to breakfast? I don’t mess around, which is why I had to get my hands on these oatmeal waffles. Because, well, I love oatmeal and I love waffles. The two together simply can’t be a bad thing. They just can’t.

And? They aren’t.
In fact, they’re quite delicious.

Toasted Oatmeal and Honey Waffles
makes 8 or 9 waffles |

Ingredients

1 1/2 cups uncooked rolled oats
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 1/2 cups low-fat milk
4 Tablespoons melted butter
1/2 teaspoon vanilla
2 Tablespoons honey

Method | Preheat oven to 350 degrees F. Spread oats evenly over a cooking sheet evenly and bake 10 minutes, stirring often, until the oats are lightly toasted. Set aside to cool for 10 minutes, then pulse in a food processor until finely ground – about 30 seconds.

Preheat a waffle iron and spray with non-stick spray (if needed). In a large bowl, combine flour, baking powder, salt, and ground oats. With a mixer, beat the egg whites at high speed until soft peaks form. In a medium bowl, whisk together egg yolks, milk, melted butter, vanilla, and honey; stir into oat mixture. Gently fold the egg whites into the oat mixture. Pour about 1/2 cup measurements of the batter onto waffle press and cook until golden. Serve with butter and syrup, or fruit, if desired.

Oh wow, these waffes were everything I was hoping for. They’re soft and light in texture with a little bit of crisp. The oats provide a slightly hearty, nutty taste. They aren’t overly sweet by any measure. And they make the perfect indulgent weekend breakfast or quick, on-the-go weekday morning meal. Any way you slice them, they’re quite a dream.

I had mine with a little butter and syrup, along with a few slices of fresh strawberry and banana. My roommate also dug into one and agreed that they were spot on. So now you have two food lovers’ approval. What more could you possibly need than that?

Go forth and make (toasted oat) waffles.

Enjoy,