Weekend mornings at our house start with the smell of cinnamon and apples, and these waffles are the reason. The batter is just rolled oats blended into flour, a grated apple, eggs and a splash of milk, so there is no flour and no added sugar, yet the kids think they are a treat. I blend everything the night before when I can, and in the morning it's straight into the waffle iron. They're crisp on the outside, tender inside, and lovely with yogurt and extra apple slices.
Servings: 4 · Prep: 10 min · Cook: 20 min
Ingredients
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 medium (about 5 oz / 150 g) apple, peeled and grated
- 1 tbsp (15 g) melted butter, plus more for the iron
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
- to serve plain yogurt and apple slices
Method
- Blend the oats in a blender or food processor for about 30 seconds, until they look like fine flour.
- Add the eggs, milk, melted butter, vanilla, cinnamon, baking powder and salt and blend until smooth.
- Transfer the batter to a bowl and stir in the grated apple with a spoon. Let it rest for 5 minutes; the oat flour thickens the batter as it sits. It should be thick but pourable; add 1 to 2 tablespoons of milk if it is too stiff.
- Heat your waffle iron and brush it lightly with melted butter.
- Pour in enough batter to cover about three quarters of the grids (around 1/3 cup / 80 ml for a standard round iron), close and cook for 4 to 5 minutes, until the steam stops and the waffle is golden and releases easily.
- Keep the cooked waffles in a single layer on a wire rack so they stay crisp while you cook the rest.
- Serve warm with yogurt and fresh apple slices.
Tips and variations
- Oat waffles are more delicate than flour waffles: don't open the iron too early or they will tear.
- Make a double batch and freeze them; reheat straight from frozen in the toaster.
- Swap the apple for a mashed ripe banana or 1/2 cup (120 g) pumpkin puree for a fall version.
- Use certified gluten-free oats if anyone at your table needs to avoid gluten.
I hope these bring a little cinnamon-scented calm to your mornings. Enjoy!
