Waffles are one of my favorite breakfast foods. I was looking for something different than what I usually make, which are buttermilk waffles or buttermilk cornmeal waffles.
A while back I saw some video on instagram where someone used their blender to make the oatmeal flour. So thought I could do the same.
I did some research on recipes and ultimately settled on this one from Cookie and Kate. (I made a few adaptations including the olive oil, decreasing the salt, and syrup which you can see in my version below.)
If you are skeptical about olive oil, you really can’t taste it in the final product. So I highly recommend giving it a try, if you haven’t already!
The wet and dry ingredients, just before putting in the waffle maker below –
These came out surprisingly crispy on the outside and soft and chewy on the inside. You would have never thought they were made of oatmeal. I think the cinnamon may help in disguising the oat flavor, if any.
I was able to come away with 7 full size waffles, just a few leftover to freeze. Next time I will double the recipe, so I have more to eat later!
These waffles also came together pretty quick as I was eating them in less than 30 minutes of starting! But I guess all waffle recipes are relatively quick, which is a good thing!
Thanks for reading!
In case you missed them, here are some of my other breakfast recipes!
- Matcha Pancakes with Kuromitsu and Vanilla bean cream
- Blue Cornmeal Pancakes
- Vegan Turkish Menemen (tofu stir fry) Revisited
- Maple Walnut Biscotti
- Red Quinoa Plate with Chard, Carrots, Onion, and Poached Egg
- Waffles with Rolled oats and Olive oil Gluten Free
- Easy Granola with Olive oil and Maple Syrup
- Brown Butter Granola with Pomegranate Molasses, Sumac, and Coconut