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    You are at:Home»Alisa's Blog»Alisa's Milk-Free Blog»Oatmeal Blender Waffles

    Oatmeal Blender Waffles

    0
    By Alisa Fleming on January 29, 2010 Alisa's Milk-Free Blog

    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: The Guide and Cookbook 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.

    While 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. They are rich in fiber, and have just enough healthy fats and protein to keep me satiated.  And for you multiple free-from foodies, this recipe is vegan (dairy-free / egg-free), soy-free, and it can be made gluten-free and nut-free if you so desire.

    Special Diet Notes: Nutty Oatmeal Blender Waffle

    Healthy Oatmeal Blender Waffles
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    These are rich, dense, and hearty waffles that fill you up but provide energy and nutrition. You can freeze them and pop a couple in the toaster for a quick breakfast.
    Author: Alisa Fleming
    Recipe type: Breakfast
    Cuisine: American
    Serves: 5 servings
    Ingredients
    • 2¼ cups oats (use certified gluten-free, if needed)
    • 2 cups unsweetened plain or vanilla milk beverage
    • ½ cup peanut butter, almond butter, or sunbutter (for nut-free)
    • 2 tablespoons brown sugar, coconut sugar, or maple syrup
    • 2 teaspoons baking powder
    • ¼ teaspoon salt (can reduce or omit if using salted nut or seed butter)
    Instructions
    1. Put the oats, milk beverage, nut or seed butter, sweetener, baking powder, and salt (if using) in your blender. Blend on high until smooth, about 1 minute. It will look hearty.
    2. 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. If it gets too thick to pour at any point, blend in some more milk beverage or water a tablespoon at a time.
    3. Cook the waffles according to the instructions with your waffle iron.
    Notes
    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.
    Nutrition Information
    Serving size: ⅕ recipe Calories: 323 Fat: 21g Saturated fat: 4.1g Carbohydrates: 35.3g Sugar: 6.3g Sodium: 202mg Fiber: 5.7g Protein: 11.7g
    3.5.3229
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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