On Saturday morning I sooo wanted to go out to breakfast. Then I realized the amount of work that would go into that, and it just wasn’t going to happen! By the time we sat down, I would be soooo hungry!
I am the biggest grump without food!
We stayed at home and Casey made coffee, while I made waffles. I had picked out a recipe from this month’s Sunset Magazine to try and was really happy with the result! The waffles are SUPER hearty (You only really need 1) and are somewhat healthy for you. They are by no means light, which is why I recommend only eating 1 per person. Anymore might put you in a waffle coma…and believe me I know. I suffered from one
The oatmeal gives the waffles a really nice bite. I prefer a crunchier waffle, so the oatmeal helps with that.
I played around and added blueberries to one waffle…and of course Casey wanted a chocolate chip one. They both were tasty.
Oatmeal Cinnamon Waffles
-1 3/4 cup whole wheat flour
-1/4 tsp. salt
-1 tbsp. baking powder
-2 large eggs
-1 3/4 cup low fat milk
-1/2 cup butter, melted
-2 cups quick-cooking rolled oats
-2 tbsp. ground cinnamon
-2 tbsp. light brown sugar
-2 tbsp. vegetable oil
1. Preheat the waffle iron to medium-high. In a large bowl, combine flour, baking powder & salt. In a medium bowl mix eggs, milk & butter together, then add to flour mixture. Stir until just combined.
2. Using a pastry brush, coat grids of the waffle iron with oil. Pour 1 cup batter onto the center of the grids and close iron. Bake until golden brown. Use a ford to lift waffle off the grids when done.