Seed to Spoon with Quaker

Seed to Spoon with Quaker
Print Recipe
TOTAL TIME :20minutes15minutes
8servings (4 large waffles)
  • 4 cups Quaker Quick 1 Minute Oats
  • 2 1/2 teaspoons baking powder
  • Optional: 2 teaspoons Spirulina (brand linked below)
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups unsweetened cashew or almond milk
  • 2 cups frozen chopped spinach
  • Nonstick Cooking Spray if not using a nonstick waffle maker
  1. Add Quaker Quick 1-Minute Oats to a high powered blender or food processor and blend until it turns into a semi-fine flour (as fine as you can get it). Add newly-made oat flour to a large mixing bowl, along with remaining dry ingredients. Whisk to combine.
  2. Add all wet ingredients to a high-powered blender or food process and puree until completely smooth. NOTE: it is a little more difficult to get the spinach completely pureed in a food processor, so I recommend a blender as the first option. Pour wet ingredients into dry and whisk until completely incorporated. You want a semi-pourable batter, so feel free to add nut milk in 1/4 cup increments until you reached that consistency if it seems thick.
  3. Heat waffle maker according to manufacturer directions. Grease with nonstick spray, if needed. If using a Belgian waffle maker, pour approximately 1 rounded cup into the mold. Use a spatula to spread into all four corners, if needed. *If you have a different style waffle maker, you might have to play around with the amount of batter. Cook for 4 minutes, or until edges are golden brown and there’s no “gumminess” left.
  4. Serve immediately with toppings of choice! Leftovers will keep tightly sealed in the refrigerator for up to 5 days, or in the freezer for 2 months. I suggest cutting them in half if freezing. Do not put waffles in a container until they are completely cooled, as condensation will make them mushy.
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