Oat Waffle

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So GOOD! I did modify tho, to make GF. I used a neutral flavored GF flour mix instead of the wheat flour and made sour milk instead of buttermilk which made them a little thinner. I probably should have used less milk...They really were delicious. Will make them again!

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I didn't have any trouble with the weight conversions. Since the recipe is online, I just did a google search and found that 5.5 oz of oats is about 1.75 cups, and 4 oz of flour is about one cup. Easy Peasy.
The only reason I did not give this recipe 5 stars is that I never did get my waffles crispy on the outside. Other than that, they had a nice flavor, and are healthy (I used whole wheat flour.

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This is possibly the very best waffle recipe ever! I substituted whole wheat pastry flour for the white flour, and otherwise followed the recipe to a "T"! I did weigh the ingredients - the weight is important with this type of recipe. The waffles were superb! Thanks, Alton!

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Recipe works well and taste good, to me anyway.

Poco Askew beat me to posting (during my testing/ account signup for those using a 1:1 wet/dry.

In my kitchen 80 F , 65% humidity when measured using the scoop and sweep method I found that 4 ounces of unbleached AP flour was 2/3 cup + 1/4 cup flour .

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For those of you asking for volume measurements instead of weight, this may help.
In my kitchen (currently about 75F degrees and about 65% humidity:
4 oz. of unbleached AP flour = scant 1 cup (1 cup - 1 Tbs.
5.5 oz. of rolled (old fashioned oats = just over 1.5 cups (1.5 cups + 1.5 tsp.
4 oz. of (optional whole wheat pastry flour = 7/8 cup (1 cup - 2 Tbs.
Personally, if in doubt, I would just use 1.5 cups of oats and 1 cup of flour.
This is NOT a 1:1 dry to wet mix, as previously stated. That may explain why some users are getting a batter that is too wet.

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I tried this recipe this morning, and it was wonderful!!! The waffles were very fluffy and moist on the inside. I also had the problem of the first not being so crispy on the outside, so I just left the next ones in the waffle iron a bit longer to get them more crispy. Perfect! I used a scale to measure, and followed the recipe exactly. Had no problems with the batter--it was the perfect consistency, and looked exactly like Alton's. Served them with fruit, syrup, and a bit of light whipped cream. My kids loved them as well. Will be making these often from now on.Thank you once again, Alton!

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My batter was was very liquidy and this recipe did not work for me at all. Like the previous poster, I tried the ounces to cups conversions. I really wish the recipe had just included measurements in cups. Who measures dry ingredients in ounces anyway?

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Please help! I attempted this recipe this monring and the batter was way too liquidy, the waffles did not work at all. I think I'm having problems with the conversion of ounces to cups. After doing searches online, I found cooking conversions...looks like 6 ounces is 3/4 caups. So I used a little less than that of oats. And for 4 ounces of flour, used 1/2 cup. I just watched the epsiode again and it looks like AB had a lot more flour mixture than I had, hence leading to athicker batter. What did I do wrong here?

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I cant wait 2 try these. My family will love them. I hope they help fight off LDL.

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These were AMAZING! This will be our standard waffle mix from now on. As per other suggestions, I used brown sugar instead of regular sugar and I added a Tbsp of vanilla. YUMMY! Thank you AB for another fantastic recipe!