Life has been feeling a little crazy these days. Am I the only mom who is feeling like she is treading water this summer and not getting anything really completed? I find myself in a state of collapse at the end of the day despite my best intentions to remain unscheduled and laid back this summer. It seems that I have blinked my eyes and we are somehow almost halfway through our beautiful summer together.
No matter how busy we get, waffles are still my favorite Sunday brunch food and I am always looking for new ways to spice up our favorite weekly treat. I love a waffle that sticks to your ribs and settles there. I also adore a waffle that doesn’t get soggy under the weight of great toppings and syrup. This waffle is just that. It is densely delicious and will keep your children satisfied for an entire day of activities.
I have tried this recipe two ways- grinding the oats in my food processor and then making the batter with the oat flour and using quick oats that have not been ground and just allowing them to soak for a few minutes in the milk. Of these two scenarios, I greatly preferred the oats ground and mixed into the batter instead of the soaked oats. Soaking the oats seemed to add a gummy texture and a little too much chewiness for my taste. This is just my own preference though, feel free to experiment with this recipe yourself!
With the addition of molasses, cinnamon, and vanilla you might just close your eyes and think you are enjoying a delicious oatmeal cookie instead of a breakfast treat.
Nothing takes away that hectic, crazy, overbooked summer feeling like a little time out with a yummy treat. Wishing you each those few moments of peace over a batch of these waffles.
Oatmeal Cookie Waffles
4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder)
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.
Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency.