|Blueberry Oat Waffles|
I always love to be able to share my recipe inspiration with y'all, so that could you can get a little "behind the scenes" as to how they come to life!
Sometimes it's a fun or clever story, sometimes it's a flash of creativity, and sometimes...it's just cause I have to make do with what I have, ha!
A few weeks ago, I want planning to make my "Graffles" aka green waffles, because one of my Instagram community members made them and tagged me, which set off a serious craving.
I started pulling out all of the ingredients I would need, and I realize I was sorely lacking! I only had about 2 cups of rolled oats left. No big, I thought, I'll cut the recipe in half. Then I went to the freezer to grab frozen spinach (the "green" part), and I didn't have any, which is rarely the case. But I DID have frozen blueberries, and they called my name.
Alright, still no big...I'll improvise! I'll still cut the recipe in half and figure out a way to replace the moisture of the blended spinach. So I tweaked and I guessed and I crossed my fingers, and I fell in love! The waffles fell perfectly out of the waffle maker, in a glorious grid of oaty, blueberry goodness. I had half of a waffle for breakfast every day until they were gone, and immediately set about to make more: always a GREAT sign.
Using homemade oat flour as the base of these waffles creates a slightly nutty flavor and chewy texture, and they are just SO filling and satisfying. I don't experience the crash that I often get from classic waffles. I personally keep blueberry extract around, which I will link below, because I have a few recipes that call for it: (Bakery-Style Blueberry Crumble Muffins, Blueberry Peanut Butter Crumble Bars, Blueberry Cake Donuts). But you can definitely substitute vanilla extract, and they're still fabulous.
If you love oats and you love waffles, you MUST give this recipe a try! You could also sub blueberries for another berry of choice, or even chopped banana.