A beautiful combination of both cripsiness and fluffiness. Complete with a multitude of craters, which strive to contain the sinfully decadent syrup, but eventually must let the golden rivers run their own course as the syrup spills over the sides.
Yes, waffles can be dangerous.
For this reason, I stopped eating waffles for breakfast a while ago. And I mean stopped eating as in as a habit. Because I can hardly resist the Texas-shaped waffles that you find at nearly every Texas hotel continental breakfast. But it’s not like I just go drive to a hotel and pretend I’m a guest while I eat their food. Although…
But don’t you hate the lethargic feeling you get when you’ve just eaten an incredibly unhealthy and sugary meal? Especially when two hours later, you’re hungry all over again?
These waffles are awesome AND healthy, compliments of Bob Harper. They’re made with oats, making them more filling without spiking your blood sugar. They’re a little denser than a wheat waffle, but are delicious! Also, they’re gluten-free! Bonus!
The great thing about these, too, is that they are versatile. You can add more cinnamon, different spices, chopped nuts, cocoa powder, or really anything else that floats your boat. And that’s important, because it’s been raining so much here lately that you could swim to work if you needed too.
I don’t actually like maple syrup that much anymore, because it is soooo sweet, so instead I may spread some peanut butter on it and top it with a fruit like bananas. I also like using it as bread for sandwiches.
- 2 cups oats
- ¼ cup plain Greek yogurt
- 1 egg
- 1/8 cup melted coconut oil
- ¾ cup milk
- 1 tsp baking soda
- 1 Tbs honey
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ½ tsp salt
- Blend oats in a food processor or blender for a few minutes or until they have been ground up into a flour.
- Add remaining ingredients and blend until mixture is no longer lumpy.
- Pour out batter onto prepared and greased waffle iron according to size of waffle iron.
- Let it cook a few minutes, or until waffles are a nice golden brown.
- You can store these in your fridge, or in your freezer if you don’t plan on eating them right away. Just toast them when you want them so they aren’t soggy. Unless you like them soggy. Like I said, whatever floats your boat.