Corn-Oat Waffles

You know how heart-healthy oats are for you?  And they are substantial too!  Glorious energy without a growling tummy for a good long time! I like oatmeal, but now and then we all need a change-up.  These waffles have been my go-to recipe for a VERY long time.  Umm, I think since I got married (yes over 12 years ago!) and tasted my MIL waffles – and found out how easy they are.  You don’t need a blender, or lots of time, or almost even a recipe.  But everyone will love them and gobble them down almost faster than you can make them.  Bonus: they are not only vegan, dairy, and sugar-free, but also gluten free!!  (Is there anything left to put in them??)  Oh yeah!  And since they are so healthy you can feel a little less guilty for putting lots of yummy goodness on them!!!  Prepare to have your mind blown at the tasty simplicity here….

Get the above ingredients out and measure them into a nice big bowl.

3 C. Quick Oats (Yeah this type of oats is critical, because they are much smaller pieces.  You can pulse-blend up whole rolled oats if you don’t have quick.)

1/2 C. Cornmeal  (heaping)

1 1/2 t. Salt

2 T. Coconut Oil (or whatever oil you prefer)

1 T. Flax Seed

1 T. Flax Seed Meal

Now pour 4 1/2 C. HOT water over everything.

Hot is key here, doesn’t have to be boiling.  Here is my uh little secret…I totally just turn the tap on as hot as it goes, let it run for a minute, and use that!!  😉  But, you could *almost* as easily warm some water on the stove.

Mix that all together well and let it sit for about 7 minutes while you grab a quick shower.  Oh, and heat up your waffle iron (or irons) while you wait so they are nice and hot.

I spray the waffle iron with PAM spray the first time so it won’t stick.  You could brush with oil if you prefer.  You shouldn’t need to do it more than once.

Stir the waffle mix again.  The consistency should like below.  Not too runny but not super thick either.  I know, that wasn’t a terribly clear explanation, but I’m not sure how to describe it.  You’ll see!  😉

At this point you could decide you want to put in add-ins.  Although I recommend trying the basic recipe the first time, have fun with this!!  I often add all kinds of stuff (shredded coconut, chopped nuts, wheat germ, sub some water for soy-milk or just add soy-milk powder, agave etc.).  One caution with this; your add-ins can change the texture of the finished waffle.  If you prefer crispy, go with the basic version first and then try adding things in later to see what you like best!

My waffle iron(s) are the normal round ones by Cuisinart.  I take about 3/4 C. and pour it onto the center of my waffle iron and then close the lid, letting the top side of the iron smash the batter into the groves around.  This isn’t a super thick mix (it will get thicker as it sets) so just don’t put too much or it will run off the sides.

It should take 2+ minutes to cook one waffle, depending on your waffle iron.  If it has settings, go with High.  Avoid taking a peek to see how things are cooking just a few seconds in, or it’ll separate the top from the bottom.  Since you will invariably do this at some point (at least I always do, forgetting when I put it in etc.,) just close the lid quick again and keep your fingers crossed that it won’t stick too bad.  You’ll be fine. 😉

Hot off the waffle iron they should be crispy.  Let them set for a few minutes and they’ll go a bit soft, but still soo tasty.  I start ahead of time and keep some in the oven on warm, and then serve hot ones of the iron while we are eating.

This should make 10-12 amazing waffles!  Top them with Peanut Butter and fruit preserves, earth-balance margarine and syrup, or go decadent with fruit-sauce and vegan coconut whipped topping (yeah I’ll put those recipes up soon, too)…  Ahhh, I’m getting hungry again!  I think I know what we will have for breakfast!

IF you manage to have any left overs, just save them in the fridge and you can pop them in the toaster for a quick breakfast another morning, or fold in half with nut-butter and honey filling for a healthy and tasty breakfast on the the go!!

Print

Corn-Oat Waffles

5.0 rating based on 4 ratings
Super tasty heart-healthy breakfast waffles!!
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:2 mins
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 3 C. Quick Oats
  • 1/2 C. Cornmeal (heaping)
  • 1 1/2 tsp. Salt
  • 2 T. Coconut Oil (or other oil of choice)
  • 1 T. Flax Seed
  • 1 T. Flax Seed Meal
  • 4 1/2 C. HOT water
Method

Measure all dry ingredients into a large bowl.  Then add the HOT water and mix well (but do be careful!).

Let it set for 7 minutes or so.  Go ahead and warm up your waffle iron during this time.

Set waffle iron on High if you have the option.  Spray the waffle iron (inside top and bottom) with pan spray the first time, or brush with oil to prevent sticking.  Start with a smaller amount of batter in the center of the waffle iron if it is a standard round shape like mine.  I use about 3/4 C.  I let the waffle iron smash it down, spreading it nearer the edges.  Cook about 2 minutes before checking unless your iron is super fast.

Done when crispy golden brown.

Remove and enjoy!!!  Yum Yum!!!

I'm so excited you are here, sharing with me the love of yummy vegan food! I'd love to hear your thoughts and see pics of the recipes that you make!
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