Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

My first go at the new waffle iron involved a series of toppings that included sliced banana, plain Greek yogurt, sunflower seed butter, and maple syrup.

The second time around, I invited my parents over for a waffle breakfast. They were visiting from California (for my Master’s graduation!), and brought me the first two figs that were already starting to ripen on our tree. I experimented with making the waffles smaller for this round, and added a bunch of mixed fruit on top, including the figs. I also made lemon curd. And some scrambled eggs on the side.

I prepared the batter the night before so that I could just wake up and start ironing the waffles immediately. Transferring freshly ironed waffles onto a wire rack set atop a sheet tray in the oven keeps them warm so you can serve them all at once. The oven time also gives the waffles an extra little crisp.

Want to save time during the week? Keep a batch of waffle batter in the refrigerator and grill off one or two fresh waffles at a time as desired. The batter will keep for 4-5 days in the refrigerator.

Don’t feel like pulling out the waffle iron on a weekday? Iron an entire batch of waffles on a weekend and save the leftovers. Leftover waffles can be stored in a tupperware container in the refrigerator and re-toasted in a toaster. Or, wrap each waffle individually and store in a container in the freezer. Frozen waffles can be popped in the toaster right from the freezer…just like the store-bought kind, but again, way better.

Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

makes about 5 waffles

recipe adapted from Shutterbean

Ingredients

1 cup white whole wheat flour, or whole wheat flour

1/2 cup rolled oats

3/4 teaspoon Kosher or sea salt

2 teaspoons baking powder

1 teaspoon baking soda

3 tablespoons butter, melted and slightly cooled

2 tablespoons light brown sugar, not packed (I use less sugar than the original recipe calls for because I prefer to add my own sweet toppings over a not-so-sweet waffle)

2 large eggs + 1 flax egg (mix 1 tablespoon ground flax seed with 2.5 tablespoons water and let sit for 5 minutes)

1 cup plain non-fat Greek yogurt + 1/2 cup low fat milk (or 1 1/2 cups plain yogurt, not Greek-style)

To serve: mixed fruit, yogurt, maple syrup, sunbutter, lemon curd, or whatever else you can think of!

Directions

In a large bowl, mix together the flour, oats, salt, baking powder, and baking soda.

In a separate bowl, mix together the melted butter, brown sugar, eggs + flax egg, and yogurt/milk mixture. Pour the wet ingredients into the dry and stir until combined. Let the batter sit for a few minutes while you preheat the waffle iron. *You can also prepare the batter the night before.

Heat waffle iron according to manufacturer’s instructions. If the iron is non-stick, no need to brush with oil or butter. If you think the iron needs a little lubrication, brush with a little melted butter or oil. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 -6 minutes. Transfer to a wire rack set on a baking sheet and place in a low temperature oven to keep warm. Repeat with remaining batter. Serve with your favorite accouterment.

(Psst…don’t have a waffle maker? Make pancakes instead!)

Tags: breakfast, brunch, flax egg, holidays, oats, recipe redux, shutterbean, waffles