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Multigrain Malt Waffles

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.

Oxmoor House JANUARY 2012

  • Yield: 5 servings (serving size: 1 waffle)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 7.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 4.3g
  • Protein: 5.6g
  • Carbohydrate: 27g
  • Fiber: 1.5g
  • Cholesterol: 45mg
  • Iron: 1.2mg
  • Sodium: 270mg
  • Calcium: 64mg

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Multigrain Malt Waffles Recipe