Oatmeal Waffles

Oatmeal waffles with a touch of cinnamon
are just the right breakfast for a fall morning.

To save time, I sometimes mix the
dry ingredients in a covered Tupperware
bowl the night before.

I often mix another batch and store it in a jar.

 I topped this one with chopped pecans. 

Ready to go!

You could also give this jar as a gift. All

it needs is a directions tag and bow.

Combine the slightly beaten egg, and  milk. 

Add to the dry ingredients along with the

 melted butter. Mix to combine.

 Let the batter rest 5-30 minutes.

I use this time to make coffee, clean up, 

walk Lucy, whatever I need to do.

Bake in a pre-heated waffle baker, that's been

 sprayed with cooking spray, per manufacturer's

instructions. I leave them in a bit longer to crisp.

 I always serve on heated plates and dust with
powdered sugar. Serve with warm maple syrup.

George, my Turkey On A Shelf is
thankful for waffles!


Oatmeal Cinnamon Pecan Waffles

1-1/2 C flour
1 C quick-cook oatmeal
1 T baking powder
2 T brown sugar
1/2 t cinnamon
1/4 t salt
1/2 C chopped pecans, toasted lightly ( optional, but good!)
2 eggs
1-1/2 C milk
1/3 C butter or margarine, melted (6T)

Combine dry ingredients in a medium bowl. In another bowl, beat the eggs slightly.
Stir in the milk and melted butter. Add egg mixture to the flour mixture and stir until just combined. Let rest for 5-30 minutes. Preheat and lightly grease waffle baker. Pour about 1/3C batter to each side and close lid quickly. Bake per manufacturer's directions (until steam stops) and leave in a bit longer to crisp them. Use a fork to lift waffles off the grid. Sprinkle with powdered sugar and serve with warm maple syrup.
12 4-inch waffles. 343 calories for 2 waffles.

Enjoy!

Links: No Minimalist Here
Between Naps on the Porch,
Rattlebridge Farm,
The Charm Of Home