1 Video | Photo: Oat Waffle Recipe
Ingredients
- 5 1/2 ounces old fashioned rolled oats
- 4 ounces all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 large eggs, beaten
- 2 ounces unsalted butter, melted and slightly cooled
- 16 ounces buttermilk at room temperature
Directions
Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
Heat a waffle iron according to manufacturer's directions.
Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.
SERVES: 4; Calories: 504; Total Fat: 19 grams; Saturated Fat: 19 grams; Protein: 19 grams; Total carbohydrates: 64 grams; Sugar: 17 grams Fiber: 5 grams; Cholesterol: 177 milligrams; Sodium: 881 milligrams
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By monkeydee
burlington, wa
on April 26, 2013
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Simple, quick, moist, delicious! The thing I dislike about most waffles is the requirement of tons of butter and syrup to make them taste less dry and bready. These waffles however are just the opposite, requiring only to be eaten and enjoyed!
By hravetti
on February 22, 2013
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Great waffles. This will become our regular waffle recipe from now on. Did some changes though. Decreased butter to three tablespoons and eggs to two eggs. Used whole wheat pastry flour instead of white AP flour. Omitted sugar. Didn't bother to get the buttermilk at room temperature. Separated the eggs and whisked the yolks with melted butter. Followed the rest of the directions until the resting period. While batter rested I whipped the egg whites until they were stiff but not dry. Didn't bother with an electric mixer. Just used a clean hand whisk. Then folded them into the batter when resting period ended. Waffles came out nice and crispy and with honey sweet enough.
By megleeb
Englewood, CO
on January 20, 2013
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A bit too much egg for our tastes, but still a damn good waffle. Cooked it in an old-fashioned stovetop waffle iron; the waffles were nice and crispy. Next time I want to add a dash of cardamom. Maybe it is the Norwegian in me...
Read all 54 reviews