Oat Waffle

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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!

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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.

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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...

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We LOVE this recipe. The first time we made them we sub. the AP flour for Rye flour...still turned out GREAT! And they were hardy a plenty. The second time we found the recipe that we will be sticking to........ Sub the AP flour for the Rye, and sub the sugar for MAPLE SYRUP with an added tsp of honey, and the buttermilk for 8oz yogurt and 8oz heavy whipping cream. OMG!! They were the best ever!!! Didn't need to pput annything on them, not even butter. They were so delicious!!!

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Made the batter the night before and made 2 waffles (couldn't wait to taste it. Very good, but soft and runnier. Then left it in the pyrex bowl with lid overnight and the batter really thickened up, and the waffles the next morning were thicker and crunchier, but just as good. Just make sure to do as Alton says and let the batter stand at room temperature 30 minutes before cooking.

I substituted brown sugar for white sugar, and added 1 tsp vanilla and 1/2 tsp each of cardamom and cinnamon, giving the waffles a distinct "autumn" flavor.

The other thing I did was after pouring the batter in the waffle iron, sprinkle a pinch of fresh oats on the waffle before closing the lid, which not only looked cool, but also gave more texture.

My husband said, "These are the best waffles I've ever had." And we've made a LOT of different waffles over the years :- Will definitely do it again!

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First off I didn't have some of the ingredients so I had to sub. I used milk+ vinegar in place of buttermilk and packaged flavored oatmeal for the oats. Now as far as the outcome, I found the waffles to taste a little eggy...I don't know if it was because I used sub and wasn't sure about the ounce measurements either, so overall I did not like! I added a tablespoon of peanut butter to the remaining batter and that came out good lol

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Very good recipe, of course we can't do anything that is easy so we did a few variations. After putting the toasted oats through the processor, we toasted some pecans and lightly chopped them in the food processor. Also added some apple pie spice to the dry. Substituted unsweetened apple sauce for the melted butter and added a little bit of vanilla. I like that the waffles are not too soft and not too hard, a very balanced recipe. In the future we will mix the wet and dry separately the night before so in the morning just dump the two together and time for waffles!

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This a wonderful recipe. It has a nice nutty oatmeal taste. Toasting the oatmeal makes all the difference. I replaced the sugar for Agave Nectar. It is our go to recipe for home made waffles. Thanks Alton.

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Very Yummy!

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yummy n healthy! thanks Alton!