Cinnamon Oat Waffles

Cinnamon Oat Waffles
Cinnamon Oat Waffles
Cinnamon Oat Waffles
Cinnamon Oat Waffles

Before Miles was born, and when he was still a toddler, I would make cinnamon oat pancakes. His dad and I loved them. Miles did too. When the trio disbanded and Miles and I became a duo, I started working again and found myself trying to make healthy, kid-friendly meals quickly after working all day. On the weekends, breakfast consisted mostly of cereal and toast. This mom was tired after working all week and wanted a little break before starting laundry! Once I got back into the rhythm of juggling more than three things without pulling my hair out, I started making fun things for breakfast again, even bringing back classics that he loved when he was little. This was one of those recipes, although I wanted to make one little change. Since I made pancakes last week for breakfast, I thought I’d try to turn my cinnamon oat pancake recipe into a cinnamon oat waffle recipe.

I think I did a pretty good job! The waffles aren’t like your typical crispy on the outside, fluffy on the inside kind of waffle. This one is fluffy on the inside and out, light and not too moist. I loved the hearty oat and cinnamon flavor. It was very reminiscent of an oatmeal cookie. I would’ve loved to have added pecans to the batter, but someone (Miles) isn’t a nut fan. Next time, I will make a batch just for myself!

Cinnamon Oat Waffles

  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats ((not instant))
  • 3 tablespoons packed dark-brown sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • Pinch of nutmeg
  • 4 large eggs (, separated, room temperature)
  • 2 cups buttermilk (, room temperature)
  • 1 stick unsalted butter (, melted and cooled)
  • 1 teaspoon vanilla
  • maple syrup (, for serving)
  1. Preheat oven to 200°F. Heat waffle iron. Whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. In a medium bowl, whisk together yolks, buttermilk, butter, and vanilla then stir into flour mixture.
  2. Beat egg whites in a separate bowl until stiff peaks form, but are not dry. Gently fold into waffle batter.
  3. Coat waffle iron with cooking spray. Follow instructions of waffle maker to cook waffles.
  4. Transfer to a baking sheet; keep warm in oven while cooking remaining batches. Serve warm, with maple syrup.

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