To make this recipe it takes me about 15-20 minutes, depending on if I slow down to eat the first waffle. It also yields 8 large waffles in my waffle iron. It will depend on your waffle iron size.
2 cups oatmeal
(I used rolled oats - I have not tested the recipe with steel cut or instant)
1 tsp vanilla extract
1 tsp baking soda
1 cup greek yogurt (you can replace greek yogurt with 3 additional eggs if sensitive to dairy) - if doing so, I recommend adding 2 tbsp maple syrup to mixture to overcome flavor of eggs
(Optional: coconut flakes, blueberries, cinnamon, almond extract)
Ready everyone? Easiest recipe ever. Take all of the ingredients and throw them in your blender. Blend until it looks smooth, there may be air bubbles, that is okay. I usually add the greek yogurt and eggs first, so the oatmeal doesn't get stuck at the bottom.
Heat your waffle iron to medium or medium high. Depending on size of iron, use a 3/4 to 1 cup measure to add mixture to iron. Let heat and make first waffle small, the first waffle is always a bit different texture than the rest of the waffles.
Options to serve with: peanut butter, (or any nut butter), butter and syrup (my favorite), fresh berries and syrup, or.... let me know your favorite!
I like to make a double batch and freeze the waffles for easy breakfasts. I just toast them in the toaster from frozen. This is a delicious, guilt free breakfast! Full of fiber, protein, good fat, and lasting energy. Give it a try and leave me a comment on how they turned out.
Picture credits: above, from when I made the recipe during pregnancy, below, from a friend who loves the recipe and makes for her two adorable kiddos (child approved!).
Caitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore."
110 N McClelland Street
Santa Maria, California 93454