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.
Oatmeal Cinnamon Waffles
lobro7 Posted: 03/21/09
SBarbour Posted: 01/03/09
I followed the instructions exactly, and the waffles were completely inedible. The batter was *extremely* stiff and would not pour or spread on the waffle grid. The waffles were heavy (not quite hocky pucks, but heavy). The amount of cinnamon left a bitter taste behind. I will not make these again.
toddsandra Posted: 02/03/09
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
banjogirl Posted: 01/07/09
My experience with waffles and pancakes is that many recipes often don't call for enough milk. I added about 1/2 to 1 cup additional, and the recipe turned out great! A keeper in my book! Waffles taste good, and with the high fiber, stick with you!
elevira Posted: 01/10/09
The picture looked great in the January Sunset magazine. But when I made them, they were bland and heavy. I tried putting more milk in to thin then down, but that did not improve the flavor.
ELDERBAKER Posted: 01/18/09
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.
ShellyV Posted: 04/07/09
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.
krissyliu Posted: 02/11/09
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!
larkspurwillow Posted: 12/13/09
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!
Procrastibaker Posted: 02/23/12
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!
carpediemgirlsf Posted: 08/30/14
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!
deannelc Posted: 04/23/14
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.