The fun part about writing a food blog is that I can go on and on about a recipe I loved, long after my family is sick of hearing about it. You’d be surprised at how long I can not only rave about the amazingly perfect chewiness of these addictive oat waffles … almost as long as I can make Keith feel guilty for eating the last leftover one and saving me exactly none!
My inspiration for this recipe came from Mothering‘s outta here oat waffles. In fact, Mothering is almost back in my good graces after the clearly untested chocolate pretzels recipe that they published, which was a complete fail.
Besides the outrageously perfect texture — crispy on the outside, soft and chewy on the inside — these waffles are prepared in such a way that they are nutritionally maximized. Because the grains are soaked in an acidic medium — in this case, yogurt — the anti-nutrients that are present in most grains are become chemically inactive, allowing the rich nutrients to get where they need to go — into you.
Cinnamon Oatmeal Waffles
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Ingredients:
Combine oats, milk and yogurt in blender. Cover and let soak, refrigerated, for 8 hours. Add remaining ingredients and blend until smooth. Preheat an oiled or nonstick waffle iron. Pour batter onto griddle and cook for about 5 minutes, or until golden. Serve hot however you like — a little drizzle of grade B maple syrup was all I needed.
Makes 8 waffles.
It seems like a lot of prep time, but if you just do the first step before bed, blending in the other ingredients in the morning is a snap, and if you have a waffle maker, you don’t even have to watch it — just take it out when they light turns green.
Out of all the waffles I’ve ever made, this texture is my hands-down favorite … I can’t wait to make them again.
Clacked by Debbie McDuffee
on Mar 20, 2010 @ 10:00 EST5EDT
