This cinnamon waffle will leave you completely satisfied after breakfast. It's made with whole wheat flour and oats so don't feel bad about a little extra syrup.
1 3/4 cups whole-wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 3/4 cups low-fat milk
1/2 cup butter, melted
2 cups quick-cooking rolled oats
2 tablespoons cinnamon
2 tablespoons packed light brown sugar
About 2 tsp. vegetable oil
How to Make It
Preheat waffle iron to medium-high. In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix eggs, milk, and butter together, then add to flour mixture and stir just until combined (batter will be a little lumpy). Add oats, cinnamon, and sugar and mix just until combined.
Using a pastry brush, coat grids of waffle iron with oil. Pour 1 cup batter at a time onto center of grids and close iron (or add batter according to waffle-iron instructions). Bake until golden brown, 4 to 6 minutes. Use a fork to lift waffle off grids and serve immediately.
Thanks to everyone, particularly larkspurwillow, for the excellent modification suggestions! I basically incorporated them ALL. In summary, I used 2C milk, 1/4C butter, 1/4C applesauce, 3T brown sugar, 1T cinnamon, and 1 1/2C oats. The waffles were hearty but not dense and were plenty flavorful. We topped ours with Greek yogurt, a little maple syrup and fresh blueberries- AWESOME!
Made these for the first time & they turned out pretty well. I used less than 2 cups of oats - about 1 1/2 cups instead. We topped them with a bit of syrup & some strawberries. Very filling! (Even filled my teenage boys up!). I love cinnamon, but 2 T seemed a bit much, so next time, I'll use just 1 T. Also, I like the idea of substituting applesauce for some of the butter as this recipe has far more butter than most waffle recipes.
These waffles are amazingly filling and delicious! I top mine with bananas, a drizzle of honey and sprinkle of cinnamon and it's the perfect breakfast treat. They freeze well, too, so it's handy to keep a stock in the freezer for a quick fix!
These are delicious waffles and have become one of our favorites! They do, however, require some modification... We increase the milk to 2C. (or more), decrease butter to 1/4C. and add 1/4C. applesauce. We also increase the brown sugar to 3tbsp. We use white whole wheat flour as opposed to the standard red, as the white has a milder flavor. MMMMMmmmmm!
I found the flavor of these waffles to be very earthy and fiber-rich. I wanted to top them with butter and syrup, however felt that nearly a stick of butter in the recipe was already too much. I topped them with syrup. I think next time I would add blueberries or top them with fruit-flavored syrup or jam.
We thought these were very tasty. We gave up white flour and this was the perfect recipe for that. They are hearty rather than light. Used only 1 1/2 cups oats after reading about the dense batter. Added some blackberries.
I really like these! First time I made them, I used too much batter and they were too thick. Made them again, less batter in each waffle, MUCH better! I made a batch to freeze individually to take to work. Toasted with peanut butter and apple or pumpkin butter....filling and tasty!
I would do this again, waffles are substantial and filling. They were best when I didn't let my waffle iron lock down. . .but rather let them puff a little. Nice and cinnamonny (sp!) I also only used 1/4 C of melted butter. Smell great and kids loved 'em too
We made these waffles for our grandsons over the weekend. They were heavy, tough and not very flavorful. Recipes that are nutritious also need to be appealing. We also added extra milk and that seemed to help.