Blueberry Oat Waffles
This morning, Rose and I got to the Bois before the onslaught of joggers and cyclists, me with coffee in hand and small pieces of Gruyère in my pocket (I’m now on month two of the reeducation of Rose, which means bribery is required for any hope of her listening to me). Half of the cheese was dispensed and we managed to have a pleasant and uneventful walk (i.e. she did not eat garbage or ickier things, which I will not describe).
Definitely something to celebrate. Thus waffle time.
I’d earmarked a recipe for Gluten Free Oat Waffles from the blog, Cookie and Kate, which sounded interesting not because I’m anti-gluten, but because I love almost anything made with oatmeal. I have no problem eating an entire pizza or most of a baguette at dinner, but I try not to make this a daily habit. I’d have to buy new yoga pants if I did.
Back to waffles and this recipe. I made only a few tweaks. I reduced the salt to a mere pinch (I love salt but it no longer loves me), added a bunch of blueberries, lemon zest, some cinnamon and nutmeg, and amped up the maple syrup just a little bit, by 2 tablespoons. Other than the first batch sticking to the waffle iron because I had the heat turned up too high, these turned out great. I ate far too many of them and gave the stuck bits from the first batch to Rose.
If you make these and don’t eat almost all of the waffles like I did, then you could freeze them and pop them into the toaster when you’re in the blueberry mood — as if that’s not all the time, anyway. My lone leftover waffle is in the fridge now. Easy access.
Blueberry Oat Waffles
Makes 4 to 5 (7-inch round) waffles
Adapted from a recipe on the blog, Cookie and Kate
- 1 ½ cups oat flour*
- 2 teaspoons baking powder
- a pinch of salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- zest of 1 lemon
- ¾ cup whole milk
- 6 tablespoons butter
- 2 eggs
- 4 tablespoons maple syrup
- 1 cup blueberries (fresh or frozen)
- Whisk together the dry ingredients in a medium-size bowl: oat flour, baking powder, salt, cinnamon, and nutmeg.
- Add the lemon zest to the dry ingredients, too.
- Warm the milk and butter in a small saucepan over medium-low heat. Be sure to watch this and not let the milk boil or get too hot. Remove from heat and add the eggs and maple syrup and whisk to combine. Pour this into the dry ingredients and stir until combined, but don’t overmix. Gently fold in the blueberries. Let this sit for 10 minutes or so while your waffle iron heats up. It’ll thicken up, you’ll see.
- Make waffles. Eat waffles.
*To make your own oat flour, simply put quick oatmeal in a food processor or blender and blend until it becomes a fine, flour-like powder.
