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Author Notes: My kids love to have high-carb, sweet breakfasts (pancakes, cold cereal). I prefer that they have something higher in protein to get a good nutritional start on the day, but I also fall prey to needing something that can be served quickly. These waffles (from a Cuisinart waffle iron recipe but adapted to be healthier) cover all the bases: my kids see them as a "treat" breakfast, they're full of protein and whole grains, and they're a fast weekday breakfast. I often make a double batch, freezing all and toasting as needed. —doctorbaker
Makes 20 small waffles
- 3 cups rolled oats
- 1.5 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
Other Ingredients (at room temperature)
- 4 eggs, lightly beaten
- 3/4 cup coconut oil (warmed to liquid consistency)
- 1 cup peanut butter
- 2 cups milk
- fruit, maple syrup, or jam
- Combine all dry ingredients in a medium bowl; mix well.
- In a large bowl, beat eggs, coconut oil, peanut butter, and milk together until smooth.
- Add dry ingredients to egg mixture and stir to incorporate.
- Let batter rest for a few minutes while heating up waffle iron.
- Once waffle iron is warm, pour an appropriate amount of batter into the iron (mine uses about 1 cup per 4 waffles). Close lid a cook until waffles are just starting to brown. Place waffles on cooling rack. Repeat until all of the batter is cooked.
- Once waffles are completely cooled, cut or break into toaster-size pieces and freeze in a closed container.
- To serve, just take one or more waffles out of the freezer and toast (I use the darkest setting on my toaster).
- Since the waffles themselves have no added sugar, serve with fruit, maple syrup, or jam.
- This recipe was entered in the contest for Your Best Breakfast Baked Good