I hope everyone had a great weekend and Father’s Day.
My husband was the center of my and my daughters’ focus yesterday, as I lost my own dad awhile back. It’s still hard for me on certain days to cope with the loss because it was so sudden. He, even more so than my mom, was my best friend.
Now, because the focus is on my husband, I like to make him feel special and cook him his favorite food, not the least of which is waffles.
He and I had very different upbringings in relation to waffles. He ate them frequently, and I’d never tried a bite!
After a trial and error period of using different flours, fats, and sweeteners, however, I’ve hit upon a great, healthy version. My husband says he’s even reminded of the white flour, sugar-laden breakfast treats he enjoyed in his youth, which I thought was a pretty good compliment.
In addition to being healthy and tasty, these are super easy! Just throw all the ingredients in the blender and puree! The toughest task is cleaning the blender, which I personally despise.
Gluten-Free Oatmeal Cookie Waffles
- 1 1/2 cups oats
- 3/4-1 cup milk of your choice
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 Tbsp coconut sugar
- 1 Tbsp nut butter almond and walnut work great!
- 1 1/2 Tbsp coconut oil grapeseed and olive oil also work!
- 1 Tbsp chia seeds
- 8 drops stevia or another tablespoon of sugar
- Blend everything together, beginning with 3/4 cup milk and adding more as needed.
- Let the batter sit and thicken for 5-10 minutes.
- Pour ~1/2 cup of batter onto a preheated waffle maker (I use a Cuisinart waffle maker, and keep it set between 3 and 4).
- Repeat with remaining batter (about four times).
These are also convenient in that if they get soggy, or if you can’t eat the whole batch, they are easily crisped up again by just popping them in the toaster!
Do you like sweet or savory breakfasts?
My favorite breakfast food is oatmeal in any form…cereal, pancake, waffle. I’m more of a sweet breakfast person than a savory one.