To say I’ve been living off these waffles is a bit of an understatement, so I figured it was about time — after teasing you with the short version of the recipe a while back — to properly share them here.
And, as it’s Valentine’s Day, consider this my love letter to your breakfast (and lunch, and dinner) table.
But to be honest, regardless of the day of the week or month, these waffles make for the perfect meal to share with someone you love. Convenient, eh?
These are, hands down, my new favourite waffles. They're essentially a bowl of oatmeal in a handy waffle shape -- so they keep you full for ages, but they're also terribly simple to make and are perfectly crisp. Everybody wins.
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 egg
- 1 tsp baking powder
- 1 Tbsp olive oil
- pinch sea salt
- 1/3 cup pecans (or other nuts, or seeds, or berries, or choc chips, you get the point)
- 1 cup mixed berries fresh or frozen
- 1/2 cup chopped mango or nectarine
- 1/2 cup cherries
- 2 Tbsp water
Blitz all ingredients until smooth-ish. Rest batter 5 mins while you pre-heat your waffle maker.
Scoop 1/4 cup batter into each waffle section, cook approx 5 mins until crisp. Repeat with remaining batter to make 4 (or 5) waffles.
To make fruit compote, bring all ingredients to a simmer and cook 3-4 minutes until syrupy.
Serve waffles with compote (or jam, or chocolate sauce, or avocado and hummus, or anything else you wish), do happy waffle dance.
- These waffles freeze brilliantly, I highly suggest making a double (or even a quadruple) batch and keeping them on hand for all manner of waffle cravings. Simply pop into the toaster -- straight from the freezer -- to heat through.
- Different styles/brands of oats absorb liquid differently, while you won't need any less you may need a bit more. If the batter is crazy thick after resting add water or more almond milk 1 Tbsp at a time until thick but pourable as seen in the video!