Blueberry Oat Waffles

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Blueberry Oat Waffles
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    [post_title] => Blueberry Oat Waffles
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02.17
gluten free 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.

gluten free blueberry oat wafflesAlright, 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.

gluten free blueberry oat wafflesIf 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.

 

 

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TOTAL TIME :
4servings
INGREDIENTS
  • 2 cups rolled oats
  • 1/4 cup flax meal
  • 1/4 teaspoon cinnamon
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons avocado oil
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1/4 teaspoon blueberry extract (sub 1/2 teaspoon vanilla)
  • 3/4 cup frozen blueberries
DIRECTIONS
  1. Place oats in a food processor or a high-powered blender like a Vitamix, and pulse until it forms a flour consistency; some small oat pieces are ok.
  2. Add flour to a large mixing bowl, and whisk in flax meal, cinnamon, baking powder and salt.
  3. In a separate mixing bowl, whisk together almond milk, avocado oil, maple syrup, egg and extract. Whisk until creamy.
  4. Add wet ingredients to dry and fold to incorporate. Fold in blueberries. Allow batter to sit 3 minutes.
  5. Heat waffle maker according to package directions and spray with oil. Grab a cooling rack.
  6. If you have a standard/classic Belgian waffle maker, add approximately half of your batter, making sure to cover the grid without overflowing. I found half of the batter to be approximately 1 ¼ cup.
  7. Close and cook for 3 1/2 -4 minutes, flipping halfway (if you have a model that allows you to). You should be able to open it without the waffle ripping or sticking.
  8. Use a fork to remove waffle and place on cooling rack. Repeat with remaining batter. The second waffle may take 20 seconds or so less.
  9. Cool waffles completely before storing. Waffles will keep tightly sealed in the fridge up to 4 days or frozen 4 months. I reheat mine in the microwave, but you can heat in the oven at 350 for slightly crispier edges.
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