Hello, Hello, Hello!!!! I hope you haven’t forgotten about me! I haven’t forgotten about you!!!! There has been a lot happening in my world lately. Did you hear about my big announcement?!?! YEP! It’s true. Oh, the wonders of pregnancy….and oh, the wonders of the foods that are appealing to pregnant ladies. For example, yesterday I REALLY wanted to have broccoli slaw for breakfast. At the start of this pregnancy, ALL I wanted to eat was meat and oats!! Errr…record scratch….what? Yes this chick, that has yet to post a single recipe for red meat, has been craving meat!!! Well, I’m not going to share one of those recipes today. Today is an oatmeal waffle day.
I have been wanting oats so much that I’ve been putting them in waffles, bread, muffins, cookies, turning steel cut oats into chocolate oats. All kinds of nonsense!! What does it all mean? I don’t really need an explanation because these are really tasty waffles.
- 1 1/2 cup Rolled Oats (or oat flour)
- 1 1/2 cup Whole Wheat Flour
- 2 Eggs
- 1/2 cup Plain Greek Yogurt
- 1 1/2 cup Milk
- 2 Tbsp Olive Oil
- 1 Tbsp Honey
- 1 tsp Vanilla Extract
Preheat the waffle iron. Place the oats in a blender and grind finely. Add the remaining ingredients and blend until combined. Let the batter stand for 5 minutes. If needed, add a bit more milk if the batter is too thick. Cook the waffles according to the waffle iron directions. For me, it’s a guessing game with every single different batter. Serve immediately or place in the oven on a low temperature until all waffles are done cooking.
Grind the oats in a blender.
Add the remaining ingredients and blend. I like to use a blender rather than a food processor because I can pour the batter right out of the blender very easily.
These are so delicious that they don’t really need any fancy toppings. But if that’s your thing, then bring on the berries and maple syrup.