My husband is a mover and shaker, even more than I am. I realized this on a recent Saturday morning when he was out of town. We moved very slowly. No agenda, no plan, no rush to the gym. I told the kids I would make them anything they wanted and they said waffles. Of course I found myself looking for something new.
We have a standard for “Best Waffles” and it’s these overnight waffles. Every time I make new ones, I ask the kids if they’re better than our OG ones. These were declared “better in flavor”, and just as good in texture. This is saying something because those yeasted waffles are literally light as air and I Â just absolutely crush them when they’re around. These are markedly healthier and more substantial though they don’t taste like it. Just for reference Leo at two whole waffles and I cut him off when he asked for a third.Â Lastly, aren’t those oranges ridiculous? Cara Cara oranges, where have you been all my life?
Cinnamon Scented Oat Waffles
1 3/4 c. oats
1 c. all purpose flour
3 tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
2 c. (16 oz) buttermilk*
1 tsp. vanilla
4 tbsp. unsalted butter, melted and slightly cooled
*if you don’t have buttermilk, whisk 1 c. plain yogurt (Greek is fine) and 1 c. milk together until smooth
- In a nonstick skillet, toast oats over medium heat until lightly brown and fragrant. Set aside to cool in pan for several minutes.
- Whisk flour, sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl.
- In food processor, process oats until finely ground (should look like whole wheat flour). Add flour mixture and pulse to combine.
- In now-empty mixing bowl, whisk eggs, buttermilk, and vanilla until blended. Fold dry mixture into egg mixture until nearly combined.
- Add butter and fold to combine. Let batter sit for 5 minutes while iron heats.
- Cook in lightly oiled waffle iron. Serve. If serving all at once, keep warm on wire cooling rack set in 200 degree oven while you continue with remaining batter.