Oatmeal Cinnamon Buttermilk Waffles

I’m not sure why but, this time of year I really, really need breakfast food. Need it. Hearty stuff, too. Not just the fruit and yogurt I eat the rest of the year but waffles and omelets and potatoes and oatmeal. Stuff that weighs you down and fills you up all day.Waffle Time!So this weekend we had our second annual waffle breakfast. Very fun and an easy way to entertain. Just borrow a couple of extra waffle makers from party guests and set out some waffle batter and imaginative topping. The rest takes care of itself. Let everyone loose in the kitchen and they cook their own breakfast while you sit back and enjoy your coffee! Ahhhh. . .I love to entertain like this!

I made several varieties of waffle batter but this was by far the most popular. It’s a waffle and oatmeal all in one. They get nice and crisp, too.

Pre-planning is important for these waffles because you have to soak the oatmeal in the buttermilk overnight. You need the oats to soften up. If you can plan ahead enough to do that you will be golden the morning you want to make these. It only takes a few minutes to stir in the rest of the ingredients which makes breakfast a cinch. Pass the syrup!

A couple of thoughts I had. . .

It would be easy to make these gluten-free. I know a lot of folks limit gluten these days. There is only 1/2 a cup of flour in these and I’m hypothesizing here, but I bet if you subbed in a gluten-free alternative the results would be just as yummy. If you try it let me know the results. I don’t do much gluten-free baking.

You could easily increase the cinnamon or even add some nutmeg or ginger if you wanted these spicier. Might be nice during the holidays. I only used a 1/2 teaspoon of cinnamon and it was very mild. Next time I will increase it to a full teaspoon so there is more cinnamon hit to it. Mmmmmm. . . . .It’s funny how your tastes change. Even just my waffle shape of choice has changed. As a kid we had a square waffle maker and I thought they were so boring and coveted the round Belgian waffles I’d see in restaurants. So as an adult I bought a round Belgian waffle maker. And enjoyed if for years! Fifteen years later I covet the square waffles again. So I bought a new square waffle maker. (Of course, that waffle maker was tied up with other waffles when I made these ones to take some pictures of for you guys.)

I love my new waffle maker but I find it dangerous as it seems to get very hot and I burnt myself twice. I’m nursing a blister on 2 fingers. Aesthetically I find the square waffles more delicious but in reality, they taste the same as the round waffles. Now I’m not sure my burns were worth it. Waffle drama!

Oatmeal Cinnamon Buttermilk Waffles

2 cups oatmeal, dry, I use old-fashioned oats

2 cups low fat buttermilk

2 eggs

1 stick butter, melted

1 tsp vanilla extract

1/2 cup flour

1 tsp baking powder

1 tsp baking powder

1/2 – 1 tsp cinnamon (depending on how cinnamon-y you want it)

1/2 tsp salt

The night before you intend to make these waffles, mix the oats and buttermilk together in a large bowl. Cover and refrigerate overnight.

In the morning take the oat mixture out of the fridge and stir in the eggs, melted butter & vanilla. Add the flour, baking powder, baking soda, cinnamon & salt. Mix until just combined. Batter will be pretty thick.

Preheat your waffle maker of choice and cook your waffles according to the manufacture’s instructions. I use a very hot setting on my waffle maker because I like a nice crisp waffle. Serve with topping of your choice. Some of my favorites include berries, maple syrup, toasted coconut, & pine nuts.

One response »

  1. Those waffles look great, thanks for the recipe!


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