Multigrain Malt Waffles

Multigrain Malt Waffles Recipe
Photo: Oxmoor House
Your kids will be so happy to know that waffles are always at the ready—and you’ll be so happy to know that you’ve got a great, healthy, whole-grain mix as the base. Walnut oil is a lovely, nutty indulgence here, but you can also substitute any other nut oil.


5 servings (serving size: 1 waffle)

Recipe from

Oxmoor House

Nutritional Information

Calories 200
Fat 7.8 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 4.3 g
Protein 5.6 g
Carbohydrate 27 g
Fiber 1.5 g
Cholesterol 45 mg
Iron 1.2 mg
Sodium 270 mg
Calcium 64 mg


Cooking spray
2/3 cup 1% low-fat milk
2 tablespoons toasted walnut oil
1 teaspoon vanilla extract
1 large egg


1. Coat a waffle iron with cooking spray; preheat.

2. Place Multigrain Malt Waffle Mix in a bowl. Combine milk and remaining ingredients, stirring well with a whisk; add to waffle mix, stirring well. Let batter stand 5 minutes.

3. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 5 minutes or until steaming stops; repeat procedure with remaining batter.

Bruce Weinstein and Mark Scarbrough,

Cooking Light The Complete Quick Cook,

Oxmoor House

January 2012
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