Oatmeal has always been a breakfast staple in many households. Using oatmeal combined with all purpose flour makes a great combination in morning breakfast foods including waffles. Oatmeal, unlike other grains, provides the batter a little substance without being too heavy.
Grinding half the oatmeal in a food processor makes oat flour which texturally gives the oatmeal a softer feel, closer to regular flour. This process also allows you to add more oatmeal while keeping a lighter waffle.
1 1/2 cups oatmeal, not instant
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 3/4 cups whole milk
3 extra large eggs
1/3 cup maple syrup
2 teaspoons vanilla extract
2 tablespoons brown sugar
1. Heat a large waffle iron on high. In a food processor add 3/4 cup oatmeal. Process the oats until mostly smooth.
2. Heat 1 cup of milk in the microwave or stove top and in a small bowl combine the processed oats and the other 3/4 cup oatmeal with the milk. Stir the oatmeal mixture and let it rest for 5 minutes.
3. Separate your eggs into two different bowls.
4. Add the maple syrup and vanilla to the egg yolks and whisk to combine.
5. Pour the oatmeal mixture into a larger bowl and add the flour, baking powder, salt and brown sugar.
6. Whisk the mixture together while adding the other 3/4 cup of milk until smooth.
7. Beat the egg whites until soft peaks and fold them into the oat batter.
8. Spray the waffle iron with cooking oil and spoon in the batter.
9. Cook the waffles until golden brown and remove them from the waffle iron and place on plates or cool on a wire rack.
10. Spoon melted butter and maple syrup over the top of each waffle.
11. Serve the oatmeal waffles with your favorite bacon and enjoy!